Baked Chicken Kiev

Baked Chicken Kiev

  • Prep Time: 1 hrs
  • Total Time: 1 hrs 35 mins
  • Servings: 6

    • About This Recipe

    “I have not tried this yet, but was pleased to find the recipe and wanted to share. I buy the frozen kievs frequently and look forward to making my own. Prep time includes the chilling of the butter mixture.”

    Ingredients

  • 1/4 cup butter or 1/4 cupmargarine, softened
  • 2teaspoonschopped fresh chives
  • 1teaspoonchopped fresh parsley
  • 1/2 teaspoongarlic powder
  • 6boneless skinless chicken breasts
  • 1 1/2 cupscorn flake crumbs
  • 2tablespoonschopped fresh parsley
  • 1/2 teaspoonpaprika
  • 1/4 cupbuttermilk

    • Directions

  • In a small bowl, combine softened butter, chives, parsley and garlic powder.
  • On a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm.
  • Preheat oven to 425F degrees.
  • Spray a 9-inch square pan with nonstick cooking spray and set aside.
  • Pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper.
  • Retrieve butter mixture from freezer and cut crosswise into 6 pieces.
  • Place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick.
  • In a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish.
  • Dip chicken pieces into buttermilk, then coat evenly with cornflake mixture.
  • Place coated chicken, seam side down, in prepared pan.
  • Bake, uncovered, about 35 minutes or until juices run clear.
  • Remove toothpicks and serve immediately.

    • Reviews

  • “Everyone enjoyed this recipe.I’m not a big fan of pounding chicken to 1/4″ thick, but when it is sealed in a Foodsaver bag, it is much easier and less messy.”

  • “Very good Kiev!I only cooked 3 breasts, but used a full recipe of butter filling.Will repeat.Learned a lesson–still partially frozen chicken does not pound welll and will break apart–make sure your chicken is thawed or you’ll lose your filling.”

  • “Easy and good! I used breadcrumbs to coat and left out the chives because I didn’t have any.”

  • “Totally “OH!!”Couldn’t ask for a better recipe for chicken kiev.I did as the recipe called for with two exceptions: I chose to use Marie Callendar ‘Butter & Garlic” flavored croutons, crushed fine for the coating (no likey Corn Flakes).Dipped in flour, then 3 eggs & little milk mixed well, rolling in the crushed croutons.Used toothpicks to keep it all together . . but had to make sure to remove before serving.My butter in the center melted, so I basted the kievs with it.So good!Thanks, Lennie.”

  • “a great recipe! very easy & ohhhh so yummy :D”

  • “The chicken and butter was delicious.I wasn’t as fond of the breading.Very easy to make.”

  • “I still haven’t perfected my chicken rolling/folding skills, but this still tasted great! For the next time I make it, I only used about 1 cup of cornflake crumbs, so I’d probably start with about that much and add more in if I need it. You can always add, but you can’t take away! Thanks for sharing this!”

  • “Although I am a perfectionist in the kitchen and I had a difficult time with the preparation portion the end product was excellent!”

  • “Delicious! We really enjoyed this chicken, it had just the right amount of yummy garlic-chive butter in the middle. I used a little extra garlic powder because we really like garlic. I also had to substitute crumbs made from croutons for the cornflakes, since I didn’t have any (this worked really well). The bake time was exactly right, the chicken was perfectly cooked. We’ll definitely use this recipe again, thanks Lennie.”

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