Serves: 6
Total Calories: 107
1. Combine margarine, parsley, rosemary, garlic, and pepper in a small mixing bowl. Shape margarine mixture into six 2-inch-long sticks freeze until firm.
2. 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.
3. 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.
4. Dip chicken rolls into the milk and coat thoroughly with bread crumbs. Bake at 400°F for 25 minutes until browned.
5. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges, and serve.
EXCHANGES
4 Lean Meat
NUTRITION FACTS
Calories 219
Calories from Fat 81
Total Fat 9 grams
Saturated Fat 2 grams
Cholesterol 73 milligrams
Sodium 210 milligrams
Total Carbohydrate 5 grams
Dietary Fiber 0 grams
Sugars 1 gram
Protein 28 grams
This Baked Chicken Kiev recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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