Chicken Kiev

What is better than cheese and melted butter oozing out of a piece of crunchy chicken? This is a recipe I have modified over the years and it has essentially become my own. The original came out of a Southern Living magazine decades ago. It's different from a true Chicken Kiev which is usually fried, this one is baked. This is Sarah's comfort food and will cure all ills.

3 boneless chicken breasts

3 Tbsp. softened butter

3 slices White American Cheese

3/4 cup plain breadcrumbs

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1 egg, beaten

1 Tbsp. milk

A pinch of Basil

1. Prepare butter by mixing with a dash of garlic powder and a dash of Basil. Pat into a block that can be cut into three equal pieces; wrap in plastic wrap and place in the freezer. You can freeze ahead of time or you can freeze while preparing the rest of the recipe.

2. Fold each cheese slice into half and then quarters to form a block. Set aside.

3. Place each chicken breast between two pieces of plastic wrap and pound with a mallet until it is thin and large enough to wrap around the butter and cheese pieces. Make sure not to tear the chicken. Repeat until all the chicken breasts are flattened.

4. In a flat dish, beat the egg and milk together.

5. In another flat dish, mix breadcrumbs with garlic powder and Italian seasoning.

6. Remove butter from freezer and cut into three equal parts.

7. To assemble: on a flat surface spread out one chicken breast. Place butter near top of chicken piece but make sure that there is enough of an edge to fold over the butter. Place one "block" of cheese on butter; fold the edge over the cheese and butter; tuck the sides over and continue rolling until the chicken looks like a little parcel and the filling is covered completely.

Dip the chicken in the egg mixture and then roll in the breadcrumbs, covering as much surface as possible. Place in greased oven-proof dish. If you use a glass dish, you can serve it directly to the table from the oven.

Repeat until all the breast pieces are used up.

8. Bake at 35o degrees for 35 - 45 minutes depending on the size of your chicken pieces.

9. Once cooked, garnish with a sprig of parsley and serve hot.

Serves 3.

Note: I have also added 1/4 cup of freshly grated Parmesan cheese to the breadcrumb mixture. This results in a crunchier coating which is delicious.