8 chicken breasts halves (skinless and boneless, about 2 lbs)
½ cup dry bread crumbs
½ cup grated Parmesan cheese
1½ tsp dried oregano
½ tsp salt
¼ tsp pepper
4 Tbsp butter
1 Tbsp chopped parsley
4 oz mozzarella or jack cheese cut in 8 strips (1/2 in by 1½ in)
2 eggs beaten with 2 Tbsp water
Instructions
Flatten chicken breasts by placing them, one at a time, between 2 plastic sheets and pounding them with a flat mallet or underside of a small frying pan. About ¼ inch thick. Set aside;
In a pie dish, combine bread crumbs, Parmesan, salt, pepper and 1 tsp oregano;
In a small bowl, make a paste with butter, parsley and ¼ tsp oregano;
On the lower edge of each breast, put ½ Tbsp of herb butter and one strip of cheese;
Fold lower edge over filling, then fold sides and roll up to enclose filling (like a fajita);
Roll each bundle in egg mixture, drain excess and roll in bread crumb and coat evenly;
Place bundles, seam side down, without touching in a baking pan;
Cover and refrigerate for at least 4 hours or overnight;
Bake uncovered at a 425 degree until chicken is golden on the outside and chicken meat is no longer pink. Cut to test (about 30 minutes).
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/chicken-kiev-recipe/