Chicken Kiev

Chicken Kiev

16 boneless, skinless trimmed chicken breasts

8 oz. butter plus16 small (1x1/2 inch)  pieces

20 oz. Italian seasoned breadcrumbs ( if you make your own generously season with garlic and oregano)

1 cup freshly grated parmesan cheese

Pre-heat oven to 325 degrees.  Melt 8 oz. of butter in a small skillet over low to medium heat.  Do not let the butter brown.  On a large plate, combine the breadcrumbs and the parmesan cheese.  

Meanwhile, place the chicken breasts between wax paper and gently pound with a kitchen mallet until each breast is about 1/4  to 1/2 inch thick.

Now, place a piece of butter on each breast and roll up the chicken breast, tucking in the ends.  Dip the chicken in the melted butter covering it completely.  Dredge the breast in the breadcrumb mixture.  Make sure each chicken breast is generously coated with breadcrumbs.  Place each piece of chicken, side-by-side, in a large glass baking dish.

Drizzle the remaining butter over the chicken breasts, making certain to completely cover all of the chicken.  You may have to melt additional butter at this point.  Cover the chicken with foil.  Chill for at least 1/2 of an hour.  Bake for 45 minutes.  The chicken should be golden brown.