0 from 51 votes
Chicken Kiev
Chicken Kiev is baked with homemade garlic butter until perfectly juicy & tender!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 20 mins
Total Time
2 hrs 20 mins
Servings: 4
Calories: 509 kcal
Course:
Main Course , Dinner
Cuisine:
Russian
Ingredients
- 4 boneless skinless chicken breasts about 5-6 oz each
- 1 egg
- ½ cup seasoned bread crumbs
- ¼ teaspoon salt
- ⅓ cup all purpose flour
- 2 tablespoons vegetable oil
Butter Mixture
- ½ cup Challenge Butter salted, softened (1 stick)
- 1 clove garlic minced
- 2 teaspoons dried parsley or 1 tablespoon fresh parsley
- ½ teaspoon dried tarragon or 1 ½ teaspoons fresh, optional
- ½ teaspoon dried chives or 1 ½ teaspoons fresh chives or green onion, optional
Instructions
- Combine all ingredients for the butter mixture in a small bowl. Pat into a 4"x2" square on a piece of plastic wrap and place in the freezer for 20 minutes or in the refrigerator for 1 hour or until firm.
- Preheat the oven to 400°F.
- Place the egg in a bowl with 1 tablespoon water and beat well. Place the bread crumbs and salt in a separate bowl.
- Use a knife to create a pocket in each chicken breast by placing the knife in the side of the chicken breast and cutting an opening. Be sure not to cut all of the way through the chicken, you just want a small pocket.
- Remove the butter from the fridge and cut into 4 pieces (1"x2" each). Place a piece of butter in the pocket of each of the chicken breasts. Seal the chicken with a toothpick.
- Season the chicken with salt & pepper to taste and then roll in flour. Dip into the beaten egg and finally into the breadcrumbs gently pressing to adhere. Refrigerate at least 1 hour or up to 24 hours.
- Heat the vegetable oil over medium-high heat in a large oven-safe skillet and add the chicken. Cook on each side, about 2-3 minutes or just until golden.
- Transfer the skillet to the oven and bake for 18-20 minutes or until the chicken reaches 165°F. Remove toothpicks before serving.
Cup of Yum
Notes
- Make Ahead & Freezing
- Chicken Kiev can be prepared ahead of time and refrigerated or frozen before baking. Do not brown the chicken ahead of time.
- To bake directly from frozen, skip the browning step and spray the chicken with cooking spray. Bake 35-40 minutes or until chicken reaches 165°F.
- Store leftovers in an airtight container for up to 3 days.
- Use a small paring knife to cut a pocket in the chicken. Make sure you don't cut all of the way through. You want the pocket to hold all of that buttery goodness inside.
- Chill the butter before adding to the chicken; this makes it easy to work with.
- Use both the flour and egg wash (and feel free to do a double dip if you'd like!).
- Be sure to chill the chicken after breading. This helps reduce the chances of the butter leaking out.
- Cook until the chicken reaches 165°F.
Nutrition Information
Calories
509
(25%)
Carbohydrates
19g
(6%)
Protein
29g
(58%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
174mg
(58%)
Sodium
696mg
(29%)
Potassium
516mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1264IU
(25%)
Vitamin C
6mg
(7%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 509
% Daily Value*
| Calories | 509 | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 696mg | 29% |
| Potassium | 516mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1264IU | 25% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.