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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.
