Baked Chicken Kiev Recipe
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5
4 reviews
Excellent
Baked Chicken Kiev Recipe
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Chicken Kiev never goes out of style because it is just so delicious! With a bit of prep you can serve up the most flavor packed chicken breasts. Everyone will adore this much loved chicken dinner!
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Ingredients
- ¼ cup butter softened (½ stick, unsalted
- 3 tablespoons parsley divided, minced
- 1 tablespoon green onion minced
- 1 tablespoon garlic 2 cloves, minced
- 4 chicken breast 6-8 ounces each, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup panko breadcrumbs
- ½ teaspoon paprika ground
- ¼ teaspoon ground cayenne pepper
- ⅓ cup buttermilk
Instructions
- In a small bowl, combine the butter and 1 tablespoon each of parsley, green onion, and garlic. Spoon onto a piece of plastic wrap and form into a small log. Twist closed and freeze for 40 minutes, until firm.
- Butterfly each chicken breast horizontally, then pound each half to ¼-inch thickness. Season with salt and pepper.
- Cut the butter log lengthwise into 4 equal pieces, then place 1 piece in the center of each chicken breast.
- Tightly roll up each piece of chicken from the long side, tucking the ends under and securing them with toothpicks. Chill for 30 minutes.
- While the chicken chills, preheat the oven to 425°F. Spray a baking dish with cooking spray and set aside.
- Create a breading station. In a shallow bowl, combine the breadcrumbs, paprika, cayenne, and remaining parsley. Place the buttermilk in another shallow bowl.
- Dip the chicken into the buttermilk, then coat evenly with the breadcrumb mixture.
- Place the chicken in the prepared baking dish, seam side down. Bake, uncovered, 35-40 minutes, or until chicken reaches an internal temperature of 165°F. Remove and discard the toothpicks before serving.
Notes
- Storage: Store leftover chicken Kiev in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat chicken Kiev, let thaw overnight in the refrigerator, then place it in a covered baking dish in the oven at 350°F until the internal temperature reaches 165°F.
- Be sure to use a baking dish to contain any butter that may leak out of the chicken breasts. You can also line a baking sheet with aluminum foil for easy cleanup.
- Place the chicken on top of a wire rack set on a baking sheet or dish to help the meat get crispy on all sides and prevent soggy bottoms.
- If the chicken is browning too quickly, tent it loosely with foil about halfway through baking.
Nutrition Information
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Calories
308kcal
(15%)
Carbohydrates
13g
(4%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
105mg
(35%)
Sodium
557mg
(23%)
Potassium
517mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
865IU
(17%)
Vitamin C
6mg
(7%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 557mg | 23% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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