Microwaved Chicken Kiev Recipe

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Microwaved Chicken Kiev Recipe
Microwaved Chicken Kiev Recipe photo by Taste of Home
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Microwaved Chicken Kiev Recipe

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I fix these microwave-easy chicken breasts all the time and love the taste. —Dorothy LaCombe, Hamburg, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 5 tablespoons butter, softened, divided
  • 1/2 teaspoon minced chives
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/3 cup cornflake crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon paprika

Directions

In a small bowl, combine 3 tablespoons butter, chives, garlic powder and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes.
Meanwhile, flatten chicken breast halves to 1/4-in. thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick.
In a shallow bowl, combine the cornflakes, cheese, parsley and paprika. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish.
Microwave, uncovered, on high for 5-6 minutes or until chicken juices run clear and a thermometer reads 170°. Remove toothpicks. Drizzle chicken with pan drippings if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwaved Chicken Kiev in Simple & Delicious December/January 2012, p48

Nutritional Facts

1 filled chicken breast half: 328 calories, 18g fat (10g saturated fat), 132mg cholesterol, 226mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 35g protein.

  • 5 tablespoons butter, softened, divided
  • 1/2 teaspoon minced chives
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/3 cup cornflake crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon paprika
  1. In a small bowl, combine 3 tablespoons butter, chives, garlic powder and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes.
  2. Meanwhile, flatten chicken breast halves to 1/4-in. thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick.
  3. In a shallow bowl, combine the cornflakes, cheese, parsley and paprika. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish.
  4. Microwave, uncovered, on high for 5-6 minutes or until chicken juices run clear and a thermometer reads 170°. Remove toothpicks. Drizzle chicken with pan drippings if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwaved Chicken Kiev in Simple & Delicious December/January 2012, p48

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Reviews forMicrowaved Chicken Kiev

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MY REVIEW
spoiledbasher User ID: 3194367 122008
Reviewed May. 28, 2014

"OMG! This recipe was absolutely amazing. It cooked perfectly. I loved that it was a microwaveable recipe, because it's perfect for warm days. My hubby loves kiev, and I hate the freezer pre-made ones. I grow chives, and this was a good use of them. The crust was surprisingly crispy, which I didn't expect. I already have made this twice, and can't wait to make it for guests! LOVE LOVE LOVE."

MY REVIEW
jenniemsrich User ID: 1772477 197003
Reviewed Mar. 16, 2012

"I always have a difficult time getting the butter sauce to stay inside the chicken whenever I make chicken Kiev. It always leaks out, eventhough I fold the sides in! I baked it in the oven instead as I'm not big on how microwaves cook. I will try it again!"

MY REVIEW
MichMajor User ID: 6203085 151919
Reviewed Jan. 29, 2012

"The recipe is good but something about cooking meat in the microwave doesn't sound appealing so I baked it."

MY REVIEW
whatdo you want User ID: 2815569 197001
Reviewed Jan. 21, 2012

"I made it for the first time and loved it. I will make it again.

Darlene Hofer"

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