Baked Chicken Kiev

Course : Diabetic
Serves: 4
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1/4 cup low calorie margarine
2 tablespoons fresh parsley -- minced
1/4 teaspoon dried rosemary
1/8 teaspoon garlic powder
2 medium boneless skinless chicken breasts -- halved
2 tablespoons skim milk -- plus 2 teaspoons
3 1/2 tablespoons fine breadcrumbs
3/4 medium lemon -- cut into wedges
1 packages round wooden toothpicks

Preparation / Directions:

Combine margarine, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape margarine mixture into 4 2 inch long sticks; freeze until firm. Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/4 inch thickness with a meat mallet or rolling pin. Place 1 margarine stick in the center of each chicken breast; fold ends over margarine and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with breadcrumbs. Bake at 400øF for 25 minutes until browned. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges and serve.


Nutritional Information:

calories 176, fat 10.5g, 54% calories from fat, cholesterol 37mg, protein 14.7g, carbohydrates 5.8g, fiber 0.5g, sodium 219mg.

1 Kitchen's say:
  (4 3/4 Stars!)
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