1 - 10 of 124 for baked chicken kiev

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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.

Combine butter, parsley, ... chill. Split the chicken breasts; remove skin; ... jelly roll pan. Bake in a very ... longer. Serve with hot rice or potatoes.

Preheat oven to ... baking dish. Pound chicken to 1/4 inch ... prepared baking dish. Bake until golden brown, ... butter, if desired. Serve immediately.

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).

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.

Flatten each piece of chicken between waxed paper. ... greased shallow pan. Bake for 20-30 minutes ... be made ahead (do not bake). Refrigerate covered.

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 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 ...

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.

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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