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Chicken Kiev

 Chicken Kiev
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
6 ServingsPrep: 20 min. + freezing Bake: 35 min.


  • 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


  • 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

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Chicken Kiev (continued)

Directions (continued)

  • clear. Let stand 5 minutes. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 252 calories, 14 g fat (7 g saturated fat), 119 mg cholesterol, 464 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.