Baked Chicken Kiev

* Exported from MasterCook *

BAKED CHICKEN KIEV

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts -- 1 lb each
-skin-bone and split
1/2 c Fine dry bread crumbs
1/2 c Grated parmesan cheese
1 1/2 ts Oregano
1/2 ts Garlic salt
1/4 ts Pepper
1/4 c Unsalted butter -- softened
1 tb Chopped parsely
4 oz Monterey jack cheese -- 8 stri
6 tb 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
(Don't 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.



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