*  Exported from  MasterCook  *

                            Baked Chicken Kiev

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.


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