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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


  • 1 tablespoon butter, softened
  • 1/4 teaspoon each dried thyme, parsley flakes and crushed dried rosemary
  • 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)


  • 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 meat thermometer reads 170°. Discard toothpicks before serving. Yield: 2 servings.

Nutritional Facts

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

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