Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts (1 lb ea) --
- skinned, boned, split
1/2 c Fine dry bread crumbs
1/2 c Parmesan cheese -- grated
1 1/2 ts Oregano
1/2 ts Garlic salt
1/4 ts Pepper
1/4 c Unsalted butter -- softened
1 tb Parsley -- chopped
4 oz Monterey jack -- 8 strips
6 tb Unsalted butter -- melted
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" thick.
In a shallow bowl, combine bread crumbs, parmesan cheese, garlic
salt, pepper, and 1 ts 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 tb butter mixture across each piece about 1" 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 tb 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"
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 (Don't cut the filling!), about 20 minutes. Serve
at once!
Mexican Style Kiev:
Follow the directions above, but omit the oregano. Instead use a
mixture of 1 ts chili powder and 1/2 ts ground cumin. Using a can
of whole green chiles, discard the pith and any seeds. Cut the
chilies into 1" strips 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 tomato
sauce. Stir together one 15 oz can of tomato sauce with 1/2 ts
ground cumin, 1/2 ts 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 sauce.
