Baked Chicken Kiev
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
boneless, skinless chicken breast -- 4 total |
|
1/2 |
cup |
panko |
|
1/2 |
cup |
Parmesan cheese |
|
1 |
clove |
garlic -- minced |
|
1 |
tablespoon |
fresh parsley -- minced |
|
1 |
tablespoon |
fresh chives -- minced |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
4 |
ounces |
unsalted butter -- softened |
|
1 |
teaspoon |
dried oregano |
|
1 |
whole |
egg |
|
1 |
tablespoon |
water |
| Mix butter, parsley, and chives together. Form into 4 blocks. Wrap in plastic wrap and freeze for 30 minutes. Pound chicken breasts to 1/4 inch thickness. Mix panko, Parmesan, salt, pepper and oregano together in a shallow dish. Mix egg and water in second dish. Place a block of butter 2/3 down the chicken breast. Fold bottom over butter. Then fold the sides over the butter and roll up tightly. Dip each bundle in egg and then dredge in the bread mixture. Place bundles seam side down in a 9x13 inch pan. Refrigerate for at least 4 hours over night. Heat oven to 425°F. Bake 20 to 30 minutes or until chicken in cooked through and coating in golden brown. Makes 4 servings. |
| Per Serving: 548 Calories; 30g Fat (50.9% calories from fat); 60g Protein; 6g Carbohydrate; 1g Dietary Fiber; 255mg Cholesterol; 643mg Sodium. Exchanges: 1/2 Grain (Starch); 8 Lean Meat; 0 Vegetable; 5 Fat. |