Laun/Pruett Recipe Collection
Oven Baked Chicken Kiev

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

. 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 Parsley ... There's really two major types; you got flat, a.k.a Italian parsley, you got curly parsley.

Chop it up; throw it in your dish. Just adds freshness, a very, very mild sweetness, but for the main part it's just gonna soften your dishes by adding that vegetative freshness to it. 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.

Recipe Contributed by Mary Ann Laun (Sunset)