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Orange Chicken Kiev

 Orange Chicken Kiev
My favorite meal features these golden crumb-coated chicken rolls with a savory chive filling. They have a lovely orange flavor without being overwhelming. Serve them with rice or potatoes for Sunday dinner or a party. —Arlene Butler, Ogden, Utah
6 ServingsPrep: 50 min. Bake: 35 min.

Ingredients

  • 1/2 cup butter, softened
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 egg
  • 1/4 cup orange juice
  • 1 cup dry bread crumbs
  • 1/2 teaspoon grated orange peel

Directions

  • In a large bowl, combine the butter, chives, parsley, salt and
  • pepper. Shape into a 6-in. x 2-in. rectangle; place on waxed paper.
  • Freeze until firm, about 30 minutes.
  • Flatten chicken to 1/4-in. thickness. Cut butter mixture into six
  • strips; place one strip in the center of each chicken breast half.
  • Roll up and tuck in ends; secure with a toothpick.
  • Place the flour in a shallow bowl. In another bowl, beat egg and
  • orange juice. In a third bowl, combine bread crumbs and orange peel.
  • Coat chicken with flour, dip in egg mixture, then roll in crumb
  • mixture. Place seam side down in a greased 13-in. x 9-in. baking

2 of 2

Orange Chicken Kiev (continued)

Directions (continued)

  • dish.
  • Bake, uncovered, at 375° for 35-40 minutes or until chicken is no
  • longer pink. Discard toothpicks. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 272 calories, 18 g fat (10 g saturated fat), 92 mg cholesterol, 433 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.