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Chicken Kiev Recipe

Chicken Kiev Recipe

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
TOTAL TIME: Prep: 20 min. + freezing Bake: 35 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Chicken Kiev

Sort By :
MY REVIEW
foody123
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."

MY REVIEW
kshea
Reviewed Jun. 3, 2012

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

MY REVIEW
keajay
Reviewed Jan. 20, 2012

"Great recipe! My family enjoyed it."

MY REVIEW
Mama_roni
Reviewed Jun. 16, 2009

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

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.