Oven-Baked Chicken Kiev (Cooking Light)
4 oz. Neufchatel cream cheese
1 TBSP freeze-dried chives
8 chicken breast halves, skinned and boned
3/4 tsp. butter-flavored salt
1/2 tsp. dried whole thyme
1/2 tsp. dried whole marjoram
1/4 tsp. pepper
1 egg
1 TBSP skim milk
1/2 cup seasoned dry breadcrumbs
vegetable cooking spray
Slice cheese into 8 equal pieces, and place on waxed paper; sprinkle with chives. Cover and freeze 30 minutes or until firm.
Place each chicken breast between 2 sheets of waxed paper; flatten chicken to 1/4-inch thickness, using a meat mallet or rolling pin.
Combine salt, thyme, marjoram, and pepper; sprinkle over both sides of chicken breasts. Place 1 piece of cheese mixture in center of each chicken breast. Fold long sides of chicken over cheese; tuck ends, and secure with wooden picks.
Combine egg and skim milk in a shallow dish. Dip chicken rolls in egg mixture; roll in breadcrumbs.
Place chicken seam side up in a 2-qt. baking dish coated with cooking spray. Bake at 425 for 15 minutes; turn chicken rolls, and bake an additional 25 minutes.
YIELD: 8 servings.
Per Serving: 214 calories; 29.7grams protein; 7/4 grams fat; 5.3 grams carbohydrate; 118.5 mg cholesterol; 396 mg. sodium, and 260 mg. potassium.
RECIPE SOURCE: Southern Living 1986 Annual Recipes (Rose Marie Waggener, Knoxville, Tennessee)