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Oven Baked Chicken Kiev















Trans-fat Free


½ cup butter
or margarine
1 tablespoon chives
½ teaspoon lemon zest
finely shredded
1 tablespoon lemon juice
teaspoon black pepper
freshly ground
6 each chicken breasts
whole, skinless, boneless
1 each eggs
1 tablespoon water
1 x all-purpose flour
cup seasoned dry bread crumbs
1 x noodles
hot, cooked


In mixing bowl cream the butter or margarine until light and fluffy.

Add the chives, lemon peel, lemon juice, and pepper.

Mix thoroughly.

Reserve ½ cup of the mixture. Shape the remaining mixture into 6 sticks; freese until firm.

Place 1 chicken breast at a time between pieces of clear plastic wrap or waxed paper; pound to flatten about ⅛ inch thick.

Sprinkle lightly with a little salt.

Place 1 stick of the butter mixture on each breast.

Roll up. Seal carefully with wooden picks.

Beat egg and water together.

Coat chicken lightly with flour; dip in egg mixture, then coat with bread crumbs.

Heat the reserved ¼ cup butter mixture in skillet over medium heat.

Add chicken and cook on all sides 10 to 15 minutes, turning gently.

Place chicken in a 12 x 7½ x 2 inch baking dish.

Bake in 400℉ (200℃) oven for 15 to 17 minutes.

Remove wooden picks.

Serve at once over noodles.

If desired, trim with parsley and kumquats.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 45141% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 419mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 6%
Sugars g
Protein 66g
Vitamin A 12% Vitamin C 3%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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