Baked Chicken Kiev

1. 1

   Combine margarine, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape margarine mixture into 8 5 cm long sticks; freeze until firm.

2. 2

   Place each chicken breast half between 2 sheets of waxed paper and flatten to 6 mm thickness with a meat mallet or rolling pin. Place 1 margarine stick in the center of each chicken breast; fold ends over margarine and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with breadcrumbs.

3. 3

   Bake at 200u00b0C for 25 minutes until browned. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.