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CHICKEN KIEV
Active Time : 1 Hour 40 Minutes Total Time : 1 Hour 40 Minutes Serves : 6INGREDIENTS
- 4 tablespoons Fleischmann's® Unsalted-stick, softened, divided
- 2 tablespoons chopped fresh parsley
- 1 cloves garlic, minced
- 6 6 breasts = 2-1/4 lb boneless skinless chicken breasts
- 1 egg
- 1/3 cup dry seasoned bread crumbs
- 1/2 teaspoon salt
DIRECTIONS
Mix 2 tablespoons of the Fleischmann's, the parsley and garlic in small bowl until well blended; cover. Refrigerate 1 hour.
Pound each chicken breast between 2 sheets of waxed paper with meat mallet to 1/4-inch thickness. Spoon an equal amount of the Fleischmann's mixture onto center of each breast; roll up, starting at 1 of the short sides and tuck in sides of each breast as it is rolled to enclose filling. Secure with wooden picks.
Beat egg lightly in shallow dish. Combine bread crumbs and salt in another shallow dish or plate. Dip chicken in egg, then in bread crumb mixture, turning to evenly coat all sides of each chicken breast.
Melt the remaining 2 tablespoons Fleishmann's in large skillet over medium-high heat. Add chicken; cook 20 minutes or until chicken is browned, no longer pink in centers and juices run clear (165°F), turning often. Remove wooden picks before serving.