This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Baked Chicken Kiev
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- #42670
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
4 chicken breast halves
1/2 cup fine dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 cup unsalted butter, softened
1 tablespoon chopped parsley
4 ounces Monterey jack cheese
6 tablespoons melted unsalted butter
directions
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 degrees 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 pith and any seeds. Cut the chilies into 1 inch strips 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 tomato sauce. Stir together 1-15oz can of tomato 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.
added by
lottery75115
nutrition data
592 calories, 43 grams fat, 11 grams carbohydrates, 40 grams protein per serving. This recipe is low in carbs.
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reviews & comments
April 18, 2009
This is my favorite dinner in the world! I have been making this recipe for 20 years almost. I have seen many veriations of chicken kiev but this is BEST!
September 6, 2008
We ( husband, myself and 16, 14 & 12 year-olds) liked this recipe. I used seasoned bread crumbs instead of mixing the bread crumbs, parmesan, garlic salt and pepper. I got hung up trying to fold/roll the chicken breasts. A diagram might have helped. I will try again though.
April 17, 2008
Really enjoyed this one - the herbed butter center kept the chicken totally moist. Husband said it was great a total of 4 times during dinner! I didn't have the bread crumbs, but a box of stove top stuffing mix crushed worked just dandy. We will definitely be having this again!