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Baked Chicken Kiev

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 1/4 cup butter, softened
  
• 2 Tbsp chopped fresh parsley
  
• 1 Tbsp chopped green onions
  
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
  
• 1/4 tsp salt
  
• Dash pepper
  
• 2 cloves garlic, minced
  
• 4 boneless, skinless chicken breast halves
  
• 1/4 cup all-purpose flour
  
• 1/4 cup unseasoned dry bread crumbs
  
• 1 egg
  
• Paprika
  
• Nonstick cooking spray
  






Instructions



1. In small bowl, combine butter, parsley, onions, rosemary, salt, pepper and garlic; mix well. Shape mixture into 3-inch log; refrigerate until firm.
   
   
2. Heat oven to 350 degrees (F). Place one chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/8- to 1/4-inch-thick; remove wrap. Repeat with remaining chicken breast halves.
   
   
3. Cut butter log crosswise into 4 equal pieces. Place 1 piece of butter on each chicken breast half. Fold in sides; roll up jelly-roll fashion, pressing ends to seal. If necessary, secure with toothpicks.
   
   
4. Place flour and bread crumbs in separate shallow bowls. Place egg in another shallow bowl; beat well. Coat chicken with flour; dip in beaten egg. Roll chicken in bread crumbs; place in ungreased 8-inch square (2-quart) baking dish. Sprinkle with paprika. Spray chicken rolls with nonstick cooking spray.
   
   
5. Bake at 350 degrees for 30 to 35 minutes, or until chicken is fork-tender and juices run clear.
   
   Makes 4 servings.