Wednesday, June 29, 2011

Chicken Kiev

This is one of my favorite recipes, probably because I always have the ingredients on hand and it is super fast to make. I can even make a lower-fat version that still tastes delicious... just limit the butter and cheese. Yum! This goes great with whole-wheat pasta, seasoned with the same herbs, and veggies.

Chicken Kiev

½ stick butter (1/4 cup)
¼ tsp parsley flakes
¼ tsp oregano flakes
½ cup plain bread crumbs
½ cup parmesan grated cheese
½ tsp garlic salt
½ tsp onion salt
4 chicken breasts (boneless skinless is best)
Swiss cheese

Melt butter in a small microwave safe dish. Add parsley and oregano. In another small, flat dish, add bread crumbs, parmesan cheese, garlic salt and onion salt. Mix well.

Wash chicken and pat dry. Place chicken in plastic and pound until 1/2 inch thick, or desired thickness. Place chicken breast face down and spread with a thin layer of butter mixture. Add a strip of swiss cheese. Roll tightly, tucking cheese in and securing with a toothpick. 

Spoon a little butter mixture over the top of rolled breast, then roll in the bread crumb mixture. Bake at 400 degrees for 30-40 minutes or until 165 degrees internally.

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