Chicken Kiev
 
 
4 Lg    Chicken breasts, boneless  
1 tbs    Lemon juice  
1/2 cup    Ricotta cheese  
1   Garlic clove, crushed  
2 tbs    Parsley, chopped  
1/4 tsp    Nutmeg, grated  
2 tbs    Flour  
1 dash    Cayenne pepper  
1/4 tsp    Salt  
2 cup    White breadcrumbs  
2   Egg whites, lightly beaten  
 
1 Place the chicken breasts between two sheets of plastic wrap and beat with mallet until flattened. Sprinkle with lemon juice.
2 Mix ricotta cheese with garlic, 1 tbsp of chopped parsley and nutmeg. Put one portion of the cheese and herb mixture in the center of each chicken breast and fold the meat over, tucking in the edges to enclose the filling. Secure the chicken with toothpicks.
3 Mix together the flour, cayenne pepper and salt to dust the chicken. Mix together breadcrumbs and remaining parsley. Dip chicken in egg whites, then coat with breadcrumbs.
4 Bake at 400° for 25 minutes or until cooked through.
 
Ready in: 1 hour
 
 Recipe Source

Author: Stacy Yorgason
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.