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Wednesday, November 16, 2011

Chicken Kiev

Good evening!!! Tonight I am making something I haven't made in quite a while...Chicken Kiev! It is so yummy! You cut into it and the cheesy butter filling oozes out....wonderful, yummy goodness! Without any more ado, here is my recipe:

Chicken Kiev
8 boneless, skinless chicken breasts-
¾ cup fine dry bread crumbs
¾ cup grated parmesan cheese
2 tsp oregano, separated
1 tsp garlic powder
1 tsp salt
½ cup butter, softened
1 TBSP chopped parsley
8 oz Monterey jack cheese, cut into 8 strips
½ cup butter, melted

Preheat oven to 425°. Rinse chicken and pat dry. Place one piece at a time between two sheets of plastic wrap and pound with a flat surface mallet until each breast is about 1/8” thick. In a shallow bowl, combine bread crumbs, parmesan cheese, garlic powder and salt and 1 tsp of the oregano and set aside. In a small bowl, stir together the ¼ cup butter, remaining oregano and parsley. Spread about ½ TBSP 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 melted butter and roll in the bread crumb mixture until coated evenly. Place bundles, seam side down and slightly separated into a 10x15” rimmed baking pan. Drizzle with the remaining butter. Cover and refrigerate for at least 2 hours, or over overnight. Bake, uncovered, until chicken is no longer pink when slightly slashed, but be careful not to cut into the filling, about 25 minutes. Serve immediately. Bon Appetit!

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