|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
1 - 10 of 124 for baked chicken kiev
Preheat oven to ... baking dish. Pound chicken to 1/4 inch ... covering completely. Arrange in prepared baking dish. Bake until golden brown, 20 to 25 minutes.
Preheat oven to ... baking dish. Pound chicken to 1/4 inch ... prepared baking dish. Bake until golden brown, ... butter, if desired. Serve immediately.
Place one breast ... Cover. Refrigerate at least 4 hours. Bake, uncovered at 425 degrees for 20 minutes or until chicken is no longer pink. Do not over cook.
In a pie ... teaspoon oregano. Place chicken breasts between 2 ... the next day. Bake, uncovered in ... when gently slashed (so filling won't ooze out).
Combine butter, parsley, ... chill. Split the chicken breasts; remove skin; ... jelly roll pan. Bake in a very ... longer. Serve with hot rice or potatoes.
Flatten each piece of chicken between waxed paper. ... greased shallow pan. Bake for 20-30 minutes ... be made ahead (do not bake). Refrigerate covered.
Shape the 3/4 ... firm. Place 1 chicken breast at a ... flatten. Sprinkle a little salt. Place 1 stick butter on each breast. Roll up. Secure with toothpicks.
Gently pound breasts ... Cover and refrigerate for at least 4 hours. Bake, uncovered, in a preheated 425 degree oven for 20 minutes. Makes 4-8 servings.
In pie pan combine bread crumbs and Parmesan cheese, oregano, garlic salt and pepper. In small bowl stir 4 tablespoons soft butter, parsley and 1/2 ...
Place chicken breasts, one at ... until next day. Bake, uncovered, in ... Cordon Bleu variation: Add chopped ham to the cheese before rolling chicken breasts.
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