December 17, 2017

Make Chicken Kiev for dinner

This is a rare winner for dinner, appealing to kids and adults alike.

Chicken Kiev

4 boneless, skinless chicken breasts

¾ cup fine, dry bread crumbs (I make my own in the processor with heels of bread)

¼ grated parmesan cheese

½ tsp oregano

¼ tsp garlic salt

1/8 tsp pepper

butter, softened

parsley flakes (optional)

2 oz. jack cheese cut into 4 skinny strips (I have also used Provolone)

2 ½ tb. butter, melted

 

Place chicken breasts one at a time between 2 sheets of wax paper and gently pound to soften and thin- until about ¼ inch thick

In a rimmed dish combine bread crumbs, parmesan cheese, oregano, garlic salt and pepper.

Lay a strip of cheese on each chicken breast, put a dab of butter on it and sprinkle parsley (optional). Fold up sides of chicken around cheese.

Dip each bundle in the melted butter, roll in the bread crumb mixture. Place bundles seam side down, without touching in a baking pan.  Refrigerate at least 4 hours (this helps keep the cheese from leaking during baking)

Bake uncovered at 425 for 25 minutes or until chicken is no longer pink.

Adapted from the recipes in Mommy Madness by Shelley Gillett.

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