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Chicken Kiev is a classy dish that that consists of pounded chicken breasts wrapped around a butter herb mixture. How anyone gets butter to stay inside the chicken breast is a mystery to me. For pretty much any kind of stuffed chicken I make, I usually have half of the filling oozing out once it's done cooking.
This version is a Land O Lakes recipe (modified a little) that simplifies the oozing issue by using the butter herb filling as a sauce poured over the top of breaded and baked chicken breasts. You get all the same flavors without as much work or frustration.
I get my meat from a local meat market, which I highly suggest you look into if there's one in your area. It feels good to support a local business and the chicken breasts are usually always cheaper and bigger than the grocery store chains.
This recipe isn't shy on the calorie factor, so we only make it once in a while. It's soooo good, though. Worth every calorie if you ask me. My husband even refers to it as "my favorite chicken". Maybe it'll turn into your favorite, too! Only one way to find out!
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup bread crumbs
- 2 tbsp parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp garlic salt
- ⅔ cup butter, melted
- ¼ cup apple juice or white wine
- ½ cup onion, chopped
- ¼ cup fresh parley, chopped or 2 tbsp dried parsley
Instructions
- Preheat oven to 375°.
- In a shallow dish, combine breadcrumbs, parmesan, basil, oregano and garlic salt.
- Dip chicken breasts into melted butter then coat with breadcrumb mixture and place in a glass baking dish. Reserve remaining butter.
- Bake chicken for 50 minutes.
- Add apple juice, parsley and onions to the reserved melted butter. Remove the chicken from the oven and pour butter sauce over the chicken.
- Return to the oven and bake for 10 more minutes.
Notes
- Source: This is a Land O Lakes recipe.
If you want the butter to stay in the chicken during cooking, the best way to do it is mince the chicken in a food processor. First prepare your butter mixture with garlic parsley tarragon, whatever spices you prefer. I usually let the butter come to room temperature then mix in the spices, after I place the butter in parchment paper and roll it into about a 3/4 inch diameter and place in freezer for 20 minutes or so. During that time I mince the chicken (you can add spices here too) then I simply take a dollop of chicken, put a chunk of frozen butter in the middle and shape and seal it tight within the chicken mixture. Then I go through process of breading, flour-egg-crumbs and bake at 375 degrees for 20 minutes. The Final product is amazing and if done with patience and care, you will not loose a drip of butter. So becareful when you cut into them because they squirt buttery goodness! Good luck :) I like your way too but saw your remark how you couldn’t figure out how to keep the butter inside!
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