Thursday, January 29, 2009

Chicken Kiev


* 1/2 cup butter, softened
* 1/8 teaspoon garlic powder
* 1 tablespoon chopped fresh parsley

* 3 cups bread crumbs
* 1 teaspoon Italian seasoning
* 3 tablespoons chopped fresh parsley
* 1 1/2 teaspoons garlic powder
* 1/2 teaspoon onion powder
* 1 teaspoon paprika
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

* 1/2 cup milk
* 1 egg


DIRECTIONS

  1. In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of plastic wrap, and place in the freezer to harden.
  2. Combine in square dish the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt & pepper, seal the bag, and shake to mix.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  4. Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with poultry string. Dip rolled chicken breasts into milk and egg mixture, then into the breading mixture. Place coated breasts into the prepared baking dish.
  5. Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

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