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Orange Chicken Kiev Recipe

Orange Chicken Kiev Recipe photo by Taste of Home

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My favorite meal features these golden crumb-coated chicken rolls with a savory chive filling. They have a lovely orange flavor without being overwhelming. Serve them with rice or potatoes for Sunday dinner or a party. —Arlene Butler, Ogden, Utah

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Orange Chicken Kiev Recipe

Prep: 50 min. Bake: 35 min.

Yield: 6 Servings

50 35 85

Ingredients

1/2 cup butter, softened
2 tablespoons minced chives
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup all-purpose flour
1 egg
1/4 cup orange juice
1 cup dry bread crumbs
1/2 teaspoon grated orange peel

Directions

In a large bowl, combine the butter, chives, parsley, salt and pepper. Shape into a 6-in. x 2-in. rectangle; place on waxed paper. Freeze until firm, about 30 minutes.
Flatten chicken to 1/4-in. thickness. Cut butter mixture into six strips; place one strip in the center of each chicken breast half. Roll up and tuck in ends; secure with a toothpick.
Place the flour in a shallow bowl. In another bowl, beat egg and orange juice. In a third bowl, combine bread crumbs and orange peel. Coat chicken with flour, dip in egg mixture, then roll in crumb mixture. Place seam side down in a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 375° for 35-40 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 272 calories, 18 g fat (10 g saturated fat), 92 mg cholesterol, 433 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Orange Chicken Kiev in Taste of Home April/May 2006, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Orange Chicken Kiev

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Reviewed on Apr. 03, 2013 by cafritz

I love this recipe. The orange flavors are refreshing. One thing I do to make sure the breading is browned is brush lightly with melted butter 1/2 way through baking. I use the lid of a butter dish to form the butter and herb filling. Freeze and slice it into the number of pieces I need.

Reviewed on Nov. 04, 2011 by 1275

This is a great recipe. It is easy and looks like it took a lot of time and effort. My family loves it- the orange gives it it's unique flavor. Will make again.

Reviewed on Apr. 26, 2010 by shipu2002

It was a decent meal but the flavors just didn't impress me. It's hard to roll the chicken in the bowls when the toothpicks are in, so only put the toothpicks in when the chicken is put in the pan.