Chicken Kiev Recipe

Chicken Kiev Recipe photo by Taste of Home

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From holiday dinners to potluck suppers, this is one of my favorite meals. Folks love the mildly seasoned chicken roll-ups. —Karin Erickson, Burney, California

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Chicken Kiev Recipe

Prep: 15 min. + freezing Bake: 35 min.

Yield: 6 Servings

15 35 50

Ingredients

1/4 cup butter, softened
1 tablespoon minced chives
1 garlic clove, minced
6 boneless skinless chicken breast halves (8 ounces each)
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/3 cup buttermilk

Directions

In a small bowl, combine the butter, chives and garlic. Shape into 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes.
Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture into six 3-in. x 1/2-in. pieces; place one piece in center of each chicken breast. Fold short sides over butter; fold long sides over and secure with a toothpick.
In a shallow bowl, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow bowl. Dip the chicken into buttermilk, then coat evenly with cornflake mixture.
Place chicken seam side down in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 35-40 minutes or until no longer pink. Discard toothpicks. Yield: 6 servings.

Nutritional Facts 1 serving equals 357 calories, 13 g fat (6 g saturated fat), 146 mg cholesterol, 281 mg sodium, 10 g carbohydrate, trace fiber, 47 g protein.

Originally published as Chicken Kiev in Country Woman November/December 1994, p29