Baked Chicken Kiev
 
serving size: 1 
 
4   chicken breasts; 1 lb each
1/2 cup  fine dry bread crumbs
1/2 cup  grated parmesan cheese
1-1/2 tsp  oregano
1/2 tsp  garlic salt
1/4 tsp  pepper
1/4 cup  unsalted butter; softened
1 Tbsp  chopped parsely
4 oz.  monterey jack cheese; 8 stri
6 Tbsp  melted unsalted butter
 
rinse chicken and pat dry. place one piece at a time, skinned side 
down, between two sheets of pastic wrap and pound with a flat surface 
mallet until each breast is about 1/8 inch thick. in a shallow bowl, 
combine bread crumbs, parmesan cheese, garlic salt and pepper and 1 
tsp of the oregano and set aside. in a small bowl, stir together the 
1/4 cup butter, remaining oregano and parsley. arrange the pounded 
chicken breasts skinned side down. spread about 1/2 tablespoon of 
the butter mixture across each piece about an inch from one of the 
long sides and place a strip of the jack cheese over the butter. fold 
the short ends over the filling and then fold in the long sides and 
roll to enclose the filling. dip each bundle into the 6 tbsp of 
melted butter, drain and roll in the bread crumb mixture until coated 
evenly and well. place bundles, seam side down and slightly separated 
into a 10x15 inch rimmed baking pan. drizzle with the remaining 
butter. cover and refrigerate for at least 4 hours over overnight. 
bake uncovered in a 425 f oven until chicken is no longer pink when 
slightly slashed (dont cut the filling!!), about 20 minutes. serve at 
once!! 
 
mexican style kiev: follow the directions above, but omit the 
oregano. instead use a mixture of 1 tsp chili powder and 1/2 tsp 
ground cumin. using a can of whole green chiles, discard the ptih and 
any seeds. cut the chilies into 1 inch stirps and divide into eight 
equal portions. when filling the chicken breasts, place one portion 
of the chile, atop each strip of cheese. serve the chicken with the 
following tomatoe sauce. stir together 1-15oz can of tomatoe sauce 
with 1/2 tsp each ground cumin and sugar and 1/4 cup sliced green 
onions ( including tops.) cook over medium heat, stirring, until hot. 
season to taste with salt, pepper and hot pepper sauce. 
 
posted to eat-l digest 
from: ld goss <ldg...@metronet.com> 
 
 
 
recipe_usa_gr...@yahoogroups.com 
contact recipe_usa_group-ow...@yahoogroups.com 
 
-- 
(ID: 1864) Mirror: rec.food.recipes: Thu, Jul 28, 2005


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