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Mickie's Chicken Kiev

Kathy Kleven
Elisabeth and Christopher Kleven

  • 4 lb boned chicken breasts (8)
  • ½ cup bread crumbs
  • ½ cup Parmesan cheese
  • 1 tsp oregano
  • ½ tsp garlic salt

  • ¼ tsp pepper

  • 4 Tbsp butter, softened

  • 1 Tbsp dried parsley
  • ½ tsp oregano
  • 8 (½x1 ½ inch) slices mozzarella cheese
  • 5 Tbsp melted butter

Place chicken breasts between strips of wax paper and pound until ¼ inch thick. Combine bread crumbs, Parmesan cheese, 1 teaspoon oregano, garlic salt and pepper in shallow bowl or pie plate. In a small bowl, stir together butter, parsley and ½ teaspoon oregano. Spread butter mixture on flattened chicken breasts. Place a mozzarella cheese slice on each buttered chicken breast. Roll up each chicken breast, folding in sides to enclose filling. Secure with a toothpick. Dip bundle in melted butter, then roll in bread crumb mixture. Place bundles, seam side down and not touching each other, in a baking pan. Refrigerate for about 4 hours. Bake, uncovered, at 425°F for 20 minutes. Makes about 8 servings.