Wednesday, June 22, 2011

Chicken Kiev

This recipe has literally been requested by general authorities of the church - it's that good. And, it's pretty simple too!

Simple because it's mostly quick, you can make it ahead and keep it in the fridge over night, or make it ahead and freeze it for later, or whip it together and enjoy it for the same day - and its all soooo oozey, cheesy, buttery, good!

First things first, (and this is the only thing that takes a few minutes) beat the heck out of the chicken breasts, but not too hard that you split through to the other side. Flatten it to about 1/4 inch thick while still keeping it together. I'll use a piece of wax paper to try to keep from getting showered with chicken juice.
8 Chicken Breasts

For the inside, you're going to mix up an herbed butter.
4 T. Butter, softened
1 T. Parsley
1/2 t. Oregano
You can leave the herbs at that or you can throw in a dash of Basil, Garlic, or Dill, depending on your mood.

You'll need to cut pieces about 1/2 inch thick by 1 1/2 inches long of
4 oz. Monterey Jack Cheese.

After applying about a 1/2 Tablespoon of the herbed butter a half inch from the bottom of the pounded chicken breast (no need to be too technical about it - just get it on there), top it with the cheese chunk and then carefully roll the chicken up over the cheese and then fold in the sides and keep rolling it up. (Toothpick it if you must - but don't forget that you did and be sure to remove it before serving it to your guests.)

Next you'll dip the rolled chicken into
4 T. Butter, melted.

And then carefully coat it in the bread crumb mixture before laying it into a greased pan.
1/2 c. Bread Crumbs (if using real plain bread crumbs, I'll double the oregano and add the same of parsley)
1/2 c. Grated Parmesan Cheese
1/4 t. Pepper
1/2 t. Garlic Salt
1 1/2 t. Oregano

You can bake it quick in your conventional oven at 425 degrees F. for 20 -25 min. Or, my favorite, in the sun oven for about 50-60 minutes above 300 degrees or all afternoon around 200 degrees for 3 plus hours. You can always check the done-ness with a meat thermometer or you can check to see if it's past pinkness by slicing into the center of the chicken breast. Just know, when you slice that thing open, delicious melted butter and cheese will ooze out of it and you'll want to eat it right out of the pan! If it does make it out of the pan to be officially served, don't be afraid to top it off with some of that butter swimming in the pan. One of these days I'll hold off the troops long enough to get a picture of this impressive but simple favorite.


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