Recipe - Easy Baked Chicken Kiev (Quick)

6 Boneless skinless chicken
breast halves
1/3 cup Seasoned bread crumbs
One fourth cup Grated Parmesan cheese
1 teaspoon Dried oregano; divided
Freshly ground black pepper;
to taste
2 tablespoon Butter or margarine;
softened
1 tablespoon Parsley; finely chopped
1 Egg; beaten with
1 tablespoon Water
3 ounce Lowfat jack cheese

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 1/4inch thick. Set aside.

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

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

4. Cut the cheese into 6 sticks measuring about One half inchby2 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 breadcrumb mixture until
evenly coated. Place bundles, seam side down, without touching, in a
9by13inch 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 425degree 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 lowfat jack cheese delicious! Also,
fresh parsley definitely 'made' the dish.

Recipe by: Seattle Times, 5/28/97

Posted to MCRecipe Digest V1 #869 by MsRooby msrooby@blarg.net on Oct
26, 1997