Easy Baked Chicken Kiev

1. 1

   Place chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap.

2. 2

   With flat side of a mallet, gently pound breasts until each is about 1/4-inch thick; set aside.

3. 3

   In a rimmed plate or pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt and pepper; set aside.

4. 4

   In a small bowl, stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano.

5. 5

   Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from lower edge; lay a strip of Jack cheese over butter mixture.

6. 6

   Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.

7. 7

   Dip each bundle in the melted butter and drain briefly; then roll in bread crumb mixture until evenly coated.

8. 8

   Place bundles, seam side down, without touching, in a 9 x 13-inch baking pan.

9. 9

   Drizzle with any remaining butter.

10. 10

    Cover and refrigerate for at least 4 hours or until next day.

11. 11

    Bake, uncovered, in a preheated 425u00b0 oven for 20 minutes or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out).

* Per serving · 4 servings · Values may vary.

No additional tips available.