Baked Chicken Kiev
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| serving size: 1 |
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| 4 | chicken breasts; 1 lb each |
| 1/2 cup | fine dry bread crumbs |
| 1/2 cup | grated parmesan cheese |
| 1-1/2 tsp | oregano |
| 1/2 tsp | garlic salt |
| 1/4 tsp | pepper |
| 1/4 cup | unsalted butter; softened |
| 1 Tbsp | chopped parsely |
| 4 oz. | monterey jack cheese; 8 stri |
| 6 Tbsp | melted unsalted butter |
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| 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 f oven until chicken is no longer pink when |
| slightly slashed (dont cut the filling!!), about 20 minutes. serve at |
| once!! |
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| 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 ptih and |
| any seeds. cut the chilies into 1 inch stirps 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 tomatoe sauce. stir together 1-15oz can of tomatoe 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. |
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| posted to eat-l digest |
| from: ld goss <ldg...@metronet.com> |
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| recipe_usa_gr...@yahoogroups.com |
| contact recipe_usa_group-ow...@yahoogroups.com |
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| (ID: 1864) Mirror: rec.food.recipes: Thu, Jul 28, 2005 |