Chicken Kiev
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons herb butter
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup dry bread crumbs
- Nonstick cooking spray
DIRECTIONS
Preheat the oven to 375 degrees F. Using a mallet or meat
tenderizer, pound the chicken breasts until they are very
thin. Season the chicken breasts with salt and white pepper.
Place 1/2 teaspoon of herb butter in the center of each
chicken breast, roll the chicken breasts up, and secure
the chicken breasts with toothpicks. Make sure there are
no openings through with the butter can leak out.
Coat the chicken breasts with flour, dip them in the egg, then
dredge them through the bread crumbs until each piece is well
covered. Spray a pan with nonstick cooking spray and heat over
medium heat. Add the rolled breasts and brown on all sides.
Bake the browned chicken breasts in the oven
for about 15 minutes. Serve immediately.
Nutritional Information Per Serving (1 chicken breast):
Calories: 433, Fat: 13 g, Cholesterol: 188 mg,
Sodium: 780 mg, Carbohydrate: 13 g, Protein: 31 g
Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 3 Fat
