Print Options

 
 
 
 Print
Light Chicken Kiev Recipe

Light Chicken Kiev Recipe

“This recipe is the one most requested by my husband,” writes Beth Dauenhauer from Pueblo, Colorado. “I vary the herbs, using what's on hand-or fresh. Also, try with roasted potatoes, as cooking times and temperatures are compatible.”
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:2 servings

Ingredients

  • 1 tablespoon butter, softened
  • 1/4 teaspoon each dried thyme, parsley flakes and rosemary, crushed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg white
  • 1/2 cup soft bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon paprika
  • 2 boneless skinless chicken breast halves (4 ounces each)

Directions

  • 1. Combine the butter, thyme, parsley and rosemary; shape into two cubes. Cover and freeze until firm, about 10 minutes.
  • 2. Meanwhile, in a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, lightly whisk egg white. In a third bowl, combine the bread crumbs, Parmesan cheese and paprika.
  • 3. Flatten chicken to 1/4-in. thickness. Place a butter cube on the center of each. Roll up and tuck in ends; secure with toothpicks. Coat chicken with flour mixture, dip in egg white, then roll in crumb mixture.
  • 4. Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 170°. Discard toothpicks. Yield: 2 servings.

Nutritional Facts

1 chicken breast half equals 231 calories, 9 g fat (5 g saturated fat), 80 mg cholesterol, 315 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Wine Pairings

Full-Bodied White Wine

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