Easy Baked Chicken Kiev (Quick)

Recipe Ingredients

6		Boneless skinless chicken breast halves
1/3 cup	48g / 1.7oz	Seasoned bread crumbs
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1 teaspoon	5ml	Dried oregano - divided
		Freshly ground black pepper - to taste
2 tablespoons	30ml	Butter or margarine - softened
1 tablespoon	15ml	Parsley - finely chopped
1		Egg - beaten with
1 tablespoon	15ml	Water
3 oz	85g	Low-fat jack cheese

Recipe Instructions

1. Place breast halves, one at a time, between 2 sheets of plastic wrap. With the flat side of a mallet or with a small heavy frying pan, gently pound breasts until each is about 1/4-inch thick. Set aside.

2. Combine bread crumbs, Parmesan, 1/2 teaspoon oregano and a little freshly ground black pepper. Spread on a plate and set aside.

3. Mash together the softened butter, parsley and 1/2 teaspoon oregano; set aside. Whisk egg with water, pour onto a plate and set aside.

4. Cut the cheese into 6 sticks measuring about 1/2 inch-by-2 inches. Set aside.

5. Spread a little of the seasoned butter on each breast. Lay a piece of jack cheese, fold in sides and roll up to enclose filling.

6. Roll each bundle in egg mixture, then in bread-crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9-by-13-inch baking dish that has been sprayed with nonstick spray. (If you can refrigerate 1 hour, this will help the coating adhere.)

7. Bake, uncovered, in a preheated 425-degree oven about 20 to 25 minutes, or until no longer pink in the center.

From "Sunset New Easy Basics Cookbook," edited by Jerry Anne DiVecchio.

Note: I used pepper jack instead of low fat jack cheese - delicious! Also, fresh parsley definitely 'made' the dish.

Source:
Seattle Times, 5/28/97

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