Baked Chicken Kiev

Directions

1. 1

   4 Chicken breasts -- 1 lb each -skin-bone and split 1/2 c Fine dry bread crumbs 1/2 c Grated parmesan cheese 1 1/2 ts Oregano 1/2 ts Garlic

2. 2

   Place one piece at a time, skinned side down, between two sheets of pastic wrap and pound with a flat surface mallet until each breast is ab

3. 3

   In a shallow bowl, combine bread crumbs, parmesan cheese, garlic salt and pepper and 1 tsp of the oregano and set aside

4. 4

   In a small bowl, stir together the 1/4 cup butter, remaining oregano and parsley

5. 5

   Arrange the pounded chicken breasts skinned side down

6. 6

   Spread about 1/2 tablespoon of the butter mixture across each piece about an inch from one of the long sides and place a strip of the Jack c

7. 7

   Fold the short ends over the filling and then fold in the long sides and roll to enclose the filling

8. 8

   Dip each bundle into the 6 tbsp of melted butter, drain and roll in the bread crumb mixture until coated evenly and well