Serves: 4
Total Calories: 305
1. In small bowl, combine butter, parsley, onions, rosemary, salt, pepper and garlic mix well. Shape mixture into 3-inch log refrigerate until firm.
2. Heat oven to 350°F. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/8 to 1/4 inch thick remove wrap. Repeat with remaining chicken breast halves.
3. Cut butter log crosswise into 4 equal pieces. Place 1 piece of butter on each chicken breast half. Fold in sides roll up jelly-roll fashion, pressing ends to seal. If necessary, secure with toothpicks.
4. Place flour and bread crumbs in separate shallow bowls. Place egg in another shallow bowl beat well. Coat chicken with flour dip in beaten egg. Roll chicken in bread crumbs place in ungreased 8-inch square (2-quart) baking dish. Sprinkle with paprika. Spray chicken rolls with nonstick cooking spray.
5. Bake at 350°F. for 30 to 35 minutes or until chicken is fork-tender and juices run clear.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 330 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 9 g 45% * Cholesterol: 155 mg 52% * Sodium: 380 mg 16% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 3% * Sugars: 1 g * Protein: 30 g * Vitamin A: 15% * Vitamin C: 4% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1 Starch, 4 Very Lean Meat, 2 1/2 Fat or 1 Carbohydrate, 4 Very Lean Meat, 2 1/2 Fat
This Baked Chicken Kiev recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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