Chicken Kiev Recipe
Chicken Kiev Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A favorite aunt shared this special recipe with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 35 min.

Ingredients

  • 1/4 cup butter, softened
  • 1 tablespoon grated onion
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves
  • 1 egg
  • 1 tablespoon milk
  • 1 envelope (2-3/4 ounces) seasoned chicken coating mix

Directions

Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chicken Kiev in Taste of Home December/January 1995, p35

Nutritional Facts

1 each: 252 calories, 14g fat (7g saturated fat), 119mg cholesterol, 464mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 24g protein.

  • 1/4 cup butter, softened
  • 1 tablespoon grated onion
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves
  • 1 egg
  • 1 tablespoon milk
  • 1 envelope (2-3/4 ounces) seasoned chicken coating mix
  1. Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chicken Kiev in Taste of Home December/January 1995, p35

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foody123 User ID: 6495455 2643
Reviewed May. 28, 2014

"Very tasty. I used boneless thighs and it was very juicy and tender. I didn't have chicken coating mix so I sub seasoned bread crumbs with seasoning salt added. I baked it til it was over 165F internal temp and didn't microwave it."

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kshea User ID: 2698812 2382
Reviewed Jun. 3, 2012

"Great! Make sure you don't overcook."

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keajay User ID: 1051146 2380
Reviewed Jan. 20, 2012

"Great recipe! My family enjoyed it."

MY REVIEW
Mama_roni User ID: 4220599 1497
Reviewed Jun. 16, 2009

"We like Dark Meat so I used thighs instead. It worked great!!"

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