Quick Chicken Kiev Recipe
Quick Chicken Kiev Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“I make these pretty chicken breasts all the time and just love the taste,” writes Dorothy LaCombe of Hamburg, New York. “Because they’re microwaved, they’re ready to serve in no time.”
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.
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, Parmesan 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 meat 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 Quick Chicken Kiev in Cooking for 2 Summer 2006, p52

Nutritional Facts

1 each: 265 calories, 12g fat (6g saturated fat), 120mg cholesterol, 215mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 36g 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. 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, Parmesan 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 meat 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 Quick Chicken Kiev in Cooking for 2 Summer 2006, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuick Chicken Kiev

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review