Baked Chicken Kiev Recipe

Ingredients for Baked Chicken Kiev

• 1/2 cup (1 stick) softened butter
• Fresh Chives
• Fresh Parsley
• 1 teaspoon garlic powder
• Boneless Skinless Chicken Breasts
• Corn Flake Crumbs
• 1/2 teaspoon paprika
• 1/2 cup buttermilk

How to Make Baked Chicken Kiev

1. 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.
2. On a sheet of plastic wrap or wax paper, shape the butter mixture into a 3-inch by 2-inch rectangle.
3. Wrap tightly and freeze for at least 30 minutes, or until firm.
4. Preheat oven to 425°F (220°C).
5. Spray a 9x9 inch baking pan with nonstick cooking spray.
6. Place each chicken breast between two sheets of plastic wrap and gently pound to 1/4-inch thickness. Remove plastic wrap.
7. Remove the frozen butter mixture from the freezer and cut it crosswise into 6 equal pieces.
8. Place one piece of butter mixture in the center of each chicken breast.
9. 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.
10. In a shallow dish, combine 1 1/2 cups crushed cornflake crumbs, 1 tablespoon chopped fresh parsley, and 1/2 teaspoon paprika.
11. Pour 1/2 cup buttermilk into another shallow dish.
12. Dip each chicken piece into the buttermilk, ensuring it's fully coated, then dredge in the cornflake mixture, pressing gently to adhere.
13. Place the coated chicken pieces, seam-side down, in the prepared pan.
14. 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).
15. Remove toothpicks before serving. Serve immediately and enjoy!