Ingredientes para Baked Chicken Kiev
- 1/2 cup softened butter
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 6 boneless skinless chicken breasts
- 1 1/2 cups crushed cornflake crumbs
- 1/2 teaspoon paprika
- 1/2 cup buttermilk
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Nonstick cooking spray
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Cómo preparar Baked Chicken Kiev
- In a small bowl, combine 1/2 cup softened butter, 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh parsley, and 1 teaspoon garlic powder. Mix well.
- On a sheet of plastic wrap or wax paper, shape the butter mixture into a 3-inch by 2-inch rectangle.
- Wrap tightly and freeze for at least 30 minutes, or until firm.
- Preheat oven to 425°F (220°C).
- Spray a 9x9 inch baking pan with nonstick cooking spray.
- Place each chicken breast between two sheets of plastic wrap and gently pound to 1/4-inch thickness. Remove plastic wrap.
- Remove the frozen butter mixture from the freezer and cut it crosswise into 6 equal pieces.
- Place one piece of butter mixture in the center of each chicken breast.
- Fold the long sides of the chicken breast over the butter, then fold the ends up and over to enclose the butter completely. Secure with a wooden toothpick.
- In a shallow dish, combine 1 1/2 cups crushed cornflake crumbs, 1 tablespoon chopped fresh parsley, and 1/2 teaspoon paprika.
- Pour 1/2 cup buttermilk into another shallow dish.
- Dip each chicken piece into the buttermilk, ensuring it's fully coated, then dredge in the cornflake mixture, pressing gently to adhere.
- Place the coated chicken pieces, seam-side down, in the prepared pan.
- Bake uncovered for 35-40 minutes, or until the juices run clear and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Remove toothpicks before serving. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
27g
Carbs
2g
