Wednesday, January 19, 2011

Chicken Kiev and Roasted Potato Wedges

shown without potato wedges

from  " Cooking Light"

serves 4 ( 1 chicken breast half and about 1 c. potatoes = 13 points + )
3-½ T. butter, softened and divided
¼ tsp. dill weed
¾ tsp. salt, divided
¼ tsp. pepper
1 garlic clove, minced
4 ( 6 oz. ) boneless, skinless chicken breast halves
2 T. water
2 large egg whites
1 c. Panko bread crumbs
1-½ lbs. baking potatoes, cut into ¼" thick wedges

Combine 2 T. butter, dill, ⅛ tsp. salt, pepper and garlic in a bowl. Refrigerate 1 hour.
Slice chicken breasts lengthwise, cutting to, but not through the other side. Open halves laying chicken flat. Place chicken between 2 sheets of plastic wrap. Pound to ¼ " thickness.
Place about 1-½ tsp. butter mixture in the center of each chicken breast. Roll up jelly roll fashion. Tuck in sides and secure with toothpicks.
Mix egg whites with water. Dip chicken in egg whites, then coat in Panko bread crumbs. Place chicken on a baking sheet coated with cooking spray. Bake at 425 for 35 minutes or until chicken is done.
Place potatoes on a baking sheet coated with cooking spray. Sprinkle potatoes with remainign salt; toss. Bake at 425 for 40 minutes or until tender, turning once. Place potatoes in a bowl. Toss with remaining butter. Serve with chicken.

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