Chicken Kiev
4 whole chicken breasts
1/2 C. fine dry breadcrumbs
1/2 C. Parmesan cheese
1 1/2 tsp. Oregano
1/2 tsp. garlic salt
1/4 tsp. pepper
4 T butter, softened
1 T chopped parsley
4 Oz. jack cheese, cut into 8 strips
5 T melted butter
Pound chicken between wax paper unti 1/2" thick. Combine bread crumbs, parm, oregano, garlic salt and pepper. Set aside. Stir together butter, parsley and remaining 1/2 tsp oregano. Spread about 1/2 T of herb butter across chicken, lay a strip of jack cheese over butter. Fold lower edge, then side to enclose filling. Dip each in melted butter and drain briefly. Roll into bread crumbs until coated. Place in pan and drizzle extra butter. Refrigerate for 4 hours (or freeze) Bake in preheated 425* oven for 20 minutes.
1/2 C. fine dry breadcrumbs
1/2 C. Parmesan cheese
1 1/2 tsp. Oregano
1/2 tsp. garlic salt
1/4 tsp. pepper
4 T butter, softened
1 T chopped parsley
4 Oz. jack cheese, cut into 8 strips
5 T melted butter
Pound chicken between wax paper unti 1/2" thick. Combine bread crumbs, parm, oregano, garlic salt and pepper. Set aside. Stir together butter, parsley and remaining 1/2 tsp oregano. Spread about 1/2 T of herb butter across chicken, lay a strip of jack cheese over butter. Fold lower edge, then side to enclose filling. Dip each in melted butter and drain briefly. Roll into bread crumbs until coated. Place in pan and drizzle extra butter. Refrigerate for 4 hours (or freeze) Bake in preheated 425* oven for 20 minutes.
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