January 29, 2007 Easy Chicken Kiev

Easy Tastebud Delights

1.30 Edition (January 29, 2007)

Quick and Easy

Less than 30 minutes

Hi Everyone! I hope you all had a wonderful weekend and your Monday went well. Sorry for sending this so late in the day. I will be sending tomorrow's recipe tonight also as an experiment!

Today's recipe is for Easy Chicken Kiev, if you make it the day before and refrigerate, it can be completed at dinnertime in less than half an hour.

Easy Chicken Kiev

4 boneless skinless chicken breasts, split lengthwise
1/2 cup fine dry breadcrumbs
1/2 cup grated parmesan cheese
1-1/2 teaspoons oregano
1/2 teaspoon garlic powder
1/4 teaspoon fresh cracked black pepper
4 tablespoons softened butter
1 tablespoon chopped parsley
8 strips mozzarella cheese-1/2 inch thick by 1-1/2 inches long
5 tablespoons melted butter

Place chicken breasts, on at a time, between 2 sheets of waxed or plastic paper. Pound with meat hammer until 1/4 inch thick then set aside.

In pie plate, mix together breadcrumbs, parmesan, 1 teaspoon oregano, garlic powder and pepper.

Mix softened butter and parsley and 1/2 teaspoon oregano in a custard dish then spread 1/2 teaspoon of the herb mixture about an in from the lower edge. Lay cheese on top of the mixture. Fold lower edge of the breast over the cheese then sides up and continue the rolling, (similar to cabbage rolls).

Dip each bundle in melted butter, drain off excess. Roll in bread crumb mixture to evenly coat.

Place bundles seam side down in 9 by 13 inch baking pan so that edges don't touch. Drizzle remaining butter over top.

Cover and refrigerate for at least 4 hours or until ready to cook the next day.

Bake, uncovered in preheated 425 degree oven for 20 minutes or until chicken is no longr pink.

Makes 4-8 servings.

Serve with flavoured rice package and mini carrots.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .