Chicken Kiev

1. 1

   Place chicken breast between 2 slices of wax paper or Saran Wrap.

2. 2

   Pound with meat hammer on counter until thin (1/4 to 1/2 inch).

3. 3

   Sliver Swiss cheese, roll inside flattened chicken breast, sealing ends and securing with toothpicks.

4. 4

   Coat with crumbs. Melt butter, fry rolled chicken breast in pan with butter over medium heat until evenly browned, remove.

5. 5

   To pan drippings add combined water, wine and cornstarch; cook and stir until thickened.

6. 6

   Pour over chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.