Diane’s Chicken Kiev
4 boneless chicken breasts
1/2 cup fine dry breadcrumbs, Italian
1/2 cup grated parmesan cheese
1 1/2 teaspoons oregano
1 tablespoon chopped parsley
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 tablespoons softened butter or margarine
4 ounces jack cheese, cut into ½ inch thick/1 ½ inch long pieces
1. Pound Chicken: Place chicken breasts between two sheets of wax paper or plastic wrap and with flat side of mallet gently pound breasts until ¼ inch thick.
2. Make Bread Crumb Mix: Combine breadcrumbs, Parmesan cheese, oregano, garlic salt, pepper and set aside. Make Herb Butter Mix: In small bowl stir together 4 tablespoons butter, parsley, and half of oregano. Spread 1/2 tablespoon herb-butter mixture across each breast.
3. Prepare Chicken: About 1 inch from edge, lay strip of jack cheese over butter mixture. Fold lower edge breast over filing and roll-up to enclose. Dip each bundle in melted butter and roll in breadcrumbs. Place down in pan. Drizzle with remaining breadcrumbs. Cover and refrigerate at least 4 hours. Bake uncovered at 350 degrees F for about 30 to 40 minutes depending on thickness of chicken.
Total Time: Prep time is 45 minutes,
bake time is 30-40 minutes
Chef’s Name: Diane Racicot
Family Members: Husband – David, Daughter – Monica (24),
Son – Eric (21) and our cats Junipurr and Purrl
Community of Residence: Poway
Hobbies / Interests: Photography, shopping with Monica
Favorite Local Activity: Poway Farmers Market and getting pampered at Rose’s Nails in the Target shopping center
About the Recipe: I chose this recipe because it’s a family favorite. I made it more when the kids were younger so now it’s used as a special occasion dish.
About the Chef: We have lived in Poway for twelve years and have loved every minute of it. I work as a Healthcare Attorney for a firm in Downtown San Diego. My husband is an electrician for Atlas Hotels. My daughter Monica graduated Oregon State University with a degree in communication and is now the site coordinator for the ASES program at Mesa Verde Middle School. My son Eric is working hard on his degree in communication at the University of Arizona. We love to cook and bake together when everyone is home around the holiday season.