New Recipe: Chicken Kiev

Happy Tasty Tuesday!

So I'm not a huge fan of raw chicken. Typically when I make a recipe with chicken, I will buy one of those rotisserie pre-cooked chickens and shred it for the needed recipe. However, I make an exception for this chicken recipe because it's too delicious to pass up. It's a quick an easy recipe that makes for a nice dinner for two.

Ingredients:

• 1 package of boneless chicken breasts
• 1/2 cup bread crumbs
• 1 1/2 tsp oregano
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 4 tbsp butter (softened)
• 1 tbsp parley
• 4 ounces pepper jack cheese cut into strips
• 5 tbsp butter melted

Directions:

• Preheat oven to 425 degrees
• Place chicken breasts one at a time on a board and using a pounding mallet, pound chicken until each piece is about 1/4 inch thick and set aside.
• On a plate combine bread crumbs, garlic salt, pepper, 1 tsp of the oregano and set aside.
• In a small bowl, stir together the 4 tablespoons of softened butter, parsley, and remaining 1/2 tsp oregano.
• Spread about 1/2 tablespoon of the herb butter mixture across each chicken breast, about 1 inch from the lower edge until all of it is gone. Then lay a strip of jack cheese over the butter mixture and roll the chicken breast around the cheese mixture into a cylindrical ball.
• Dip each chicken bundle into the melted butter and then roll the chicken into the breadcrumb mixture until coated.
• Place chicken (seam-side down) into a 9x13 pan and bake, uncovered for 25 minutes or until chicken is no longer pink.
• Enjoy!

xoxo