Chicken Kiev

This is Scott's favorite meal and I think he asks me to make it at least once a week.

I will throw up the caution flag when it comes to the amount of butter that the recipe calls for... Which is probably what makes it so enjoyable... Thankfully, there are a few ways to reduce the butter, and fat, and calories without substituting flavor.

Chicken Kiev

6 boneless, skinless chicken breasts
2 cups of butter (holy smokes, does that say 2 cups?! Use Smart Balance Light, and reduce the amount to 1 cup)
1 1/2 cups fine dry bread crumbs (I like to use the Italian seasoned bread crumbs)
1 Tbsp Parmesan cheese (use the reduced fat kind)
1 1/2 tsp garlic salt
1/2 tsp salt
1/2 tsp pepper
3/4 cup apple juice (increase the amount to 1 cup - Mott's has a light juice, go for that)
1/2 small-medium onion chopped
3 Tbsp dried parsley

Preheat oven to 375.
Melt ONE cup of butter.
Combine bread crumbs, Parmesan cheese, garlic salt, salt and pepper.
Dip chicken breast into butter, then coat the breast in the crumb mixture.
Roll up the chicken, use toothpicks to keep the chicken rolled up nicely.
Place in your baking dish and bake, uncovered for about 30-40 minutes.

While chicken is baking, add 1 cup apple juice, onion, and parsley to remaining butter, and mix well.
When chicken is done, poor butter mixture over the chicken and bake another 5-10 minutes.
Serve with your favorite rice; don't forget to pour a little of the sauce over the chicken and rice before serving! I also like to add some steamed veggies to dinner.


Source: Family recipe book: Kroese & Bolks Family Keepsake Recipes

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