Chicken Kiev - cooking recipe

Ingredients

4 whole chicken breasts, boned, split and skinned
1/2 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
1 1/2 tsp. oregano leaves
1/4 tsp. pepper
1 tsp. chopped parsley
4 oz. Jack cheese, cut into 8-inch strips (each 1/2 inch thick and 1 1/2 inches long)
1/2 tsp. garlic salt
4 Tbsp. softened butter
5 Tbsp. melted butter or margarine

Preparation

Place chicken breasts, one at a time, between 2 sheets of wax paper and gently pound with mallet until 1/4-inch thick.
In a rimmed plate, combine bread crumbs, Parmesan cheese, 1 teaspoon of oregano, garlic salt and pepper; set aside.
In a small bowl, stir together softened butter, parsley and remaining oregano.
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.
Fold lower edge of breast over filling.
Fold insides and roll up to enclose mixture.
Dip each bundle into melted butter and drain briefly; roll in bread crumb mixture until evenly coated.
Place bundles, seam side down, in a 9 x 13-inch baking dish.
Cover and refrigerate 4 hours.
Bake, uncovered, in a preheated 425\u00b0 oven for 20 minutes, or until chicken is no longer pink when lightly slashed.
Makes 4 to 8 servings.