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Easy Baked Chicken Kiev (Quick)

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  • 6 Boneless skinless chicken breast halves
  • 1/3 c Seasoned bread crumbs
  • 1/4 c Grated Parmesan cheese
  • 1 ts Dried oregano; divided
  • Freshly ground black pepper; to taste
  • 2 tb Butter or margarine; softened
  • 1 tb Parsley; finely chopped
  • 1 Egg; beaten with
  • 1 tb Water
  • 3 oz Low-fat 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 1/4-inch thick. Set aside.
2. Combine bread crumbs, Parmesan, 1/2 teaspoon oregano and a little freshly ground black pepper. Spread on a plate and set aside.
3. Mash together the softened butter, parsley and 1/2 teaspoon oregano; set aside. Whisk egg with water, pour onto a plate and set aside.
4. Cut the cheese into 6 sticks measuring about 1/2 inch-by-2 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 bread-crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9-by-13-inch 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 425-degree 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 MC-Recipe Digest V1 #869 by MsRooby <> on Oct 26, 1997