Forktionary

Baked Chicken Kiev Recipe

Elevate your weeknight dinner with this incredible homemade Chicken Kiev recipe! Forget the frozen kind – this recipe guides you through creating crispy, golden-brown chicken breasts with a burst of flavorful herb butter in the center. Easy to follow instructions and satisfying results make this a must-try for both seasoned cooks and beginners. Prepare to impress your family and friends with this restaurant-quality dish!

Prep Time 45 mins
Cook Time 95 mins
Calories 233.7 kcal
Protein 52g
Rating 4.7 (9 Reviews)
Baked Chicken Kiev 154

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

5g

Fat

27g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Eggs Dairy Poultry Oven European Dinner Party Heirloom Historical Holiday Event Kid Friendly Chicken Dietary Inexpensive Meat Chicken Breasts Equipment 4 Hours Or Less