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Baked Chicken Kiev

January 19, 2017

Baked Chicken Kiev


1/4 cup butter

2 Tbs. fresh parsley, minced

1/4 tsp. dried rosemary

1/8 tsp. garlic powder

2 boneless skinless chicken breasts, halved

2  1/2 Tbs.  milk

3  1/2 Tbs. fine breadcrumbs

round wooden toothpicks

3/4 lemon, cut into wedges for a garnish, optional



Combine butter, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape butter mixture into four 2 inch long sticks; freeze until firm.
Preheat oven to 400 degrees F.
Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/4 inch thickness with a rolling pin or mallet.   Place 1 seasoned butter stick in the center of each chicken breast; fold ends over butter and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with breadcrumbs.

Bake for 25 minutes or until browned. Remove from oven. Reserve juices from pan to spoon over each portion of chicken when serving, garnish with lemon wedges if using and enjoy!

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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