Boneless Skinless chicken breasts or tenderloins (thawed)
Lunchmeat (ham is preferable), enough for each piece of chicken
Cheese (your choice), enough for each piece of chicken
Dry Italian Style Breadcrumbs
Heat oven to 350 degrees. Lay the chicken breasts on a cutting board and pound until flat. (I usually put them in a gallon ziplock type bag to minimize splatter.) If the chicken breast pieces are too large, cut them to the desired size. Lay one piece of lunchmeat on top of each piece of chicken. Repeat with the pieces of cheese. Roll and place into a greased muffin tin. Sprinkle each piece with seasoned dry breadcrumbs. Bake 30-45 minutes, or until there is no pink in the chicken.
Out of lunchmeat? Substitute 1/8 stick of butter and parsley for the meat and cheese and Voila! Easy Chicken Kiev!!
Lunchmeat (ham is preferable), enough for each piece of chicken
Cheese (your choice), enough for each piece of chicken
Dry Italian Style Breadcrumbs
Heat oven to 350 degrees. Lay the chicken breasts on a cutting board and pound until flat. (I usually put them in a gallon ziplock type bag to minimize splatter.) If the chicken breast pieces are too large, cut them to the desired size. Lay one piece of lunchmeat on top of each piece of chicken. Repeat with the pieces of cheese. Roll and place into a greased muffin tin. Sprinkle each piece with seasoned dry breadcrumbs. Bake 30-45 minutes, or until there is no pink in the chicken.
Out of lunchmeat? Substitute 1/8 stick of butter and parsley for the meat and cheese and Voila! Easy Chicken Kiev!!