Chicken Kiev

Name: Chicken Kiev
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings.
Ingredients: 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

A favorite aunt shared this special chicken kiev 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

Ingredients

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

Directions

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 clear. Let stand 5 minutes.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 each: 252 calories, 14g fat (7g saturated fat), 119mg cholesterol, 464mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 24g protein.

Originally published as Chicken Kiev in Taste of Home December/January 1995

Reviews

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Average Rating:

foody123

May 28, 2014

Very tasty. I used boneless thighs and it was very juicy and tender. I didn't have chicken coating mix so I sub seasoned bread crumbs with seasoning salt added. I baked it til it was over 165F internal temp and didn't microwave it.
kshea

Jun 3, 2012

Great! Make sure you don't overcook.
keajay

Jan 20, 2012

Great recipe! My family enjoyed it.
Mama_roni

Jun 16, 2009

We like Dark Meat so I used thighs instead. It worked great!!