Chicken Kiev Recipe

By bakers_delight85

“This recipe is the one most requested by my husband,” writes Beth Dauenhauer from Pueblo, Colorado. “I vary the herbs, using what's on hand-or fresh. Also, try with roasted potatoes, as cooking times and temperatures are compatible.”

Ingredients

• 1 tablespoon butter, softened
• 1/4 teaspoon each dried thyme, parsley flakes and rosemary, crushed
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg white
• 1/2 cup soft bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon paprika
• 2 boneless skinless chicken breast halves (4 ounces each)

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

Combine the butter, thyme, parsley and rosemary; shape into two cubes. Cover and freeze until firm, about 10 minutes.

Meanwhile, in a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, lightly whisk egg white. In a third bowl, combine the bread crumbs, Parmesan cheese and paprika.

Flatten chicken to 1/4-in. thickness. Place a butter cube on the center of each. Roll up and tuck in ends; secure with toothpicks. Coat chicken with flour mixture, dip in egg white, then roll in crumb mixture.

Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until a meat thermometer reads 170°. Discard toothpicks. Yield: 2 servings.