Chicken Kiev

DSCN9992As far as chicken dinners go chicken kiev is one of my family’s favorites. It looks fancy but it’s pretty easy to make. This recipe was passed down from my mother-in-law when struggling_along and I married 10 years ago. I still remember the first time I made chicken kiev. Having never made it before, I did not realize that the chicken was supposed to be wrapped around the filling. I had simply rolled them up, allowing all the butter and herbs to melt right out into the bottom of the pan! It was still edible but it’s even better if you succeed in keeping the butter and herbs sealed in the center of the chicken.

The Recipe

First prepare 6 boneless, skinless, spilt chicken breasts by flattening them so that they are even in thickness and a bit larger, which makes them easier to roll up.Then combine the herbs in a small dish:

1/4 tsp dried tarragon

2 Tlb  dried parsley

1/8 tsp pepper

1/2 tsp salt

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Then, using 1 Tlb butter for each piece of chicken, dip the butter into the herb mixture and coat well. Place the herbed butter in the middle of each piece of chicken.

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Roll the chicken up, around the butter, trying to tuck in the ends of the chicken. Secure with a tooth pick.

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Coat in a 1/3rd cup flour (or cornstarch if you want it gluten-free). Use the flour to help seal the ends of the chicken.

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Then dip the floured chicken into 1 egg beaten.

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Coat in 1-2 cups of bread crumbs (use gluten-free bread to make gf crumbs).

DSCN9959Place in a buttered baking dish. I like to use a Pyrex dish.

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Bake at 425 for 5 minutes then turn the oven down to 400 and bake for 40 minutes or till done. Baste with any butter that does melt into the pan.

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DSCN9982Serve and enjoy! Serves 4-6. This chicken goes well with a lot of different sides. For this particular dinner I made roasted potatoes and peas but any veggies, mashed potatoes, rice pilaf or what have you works well.

DSCN9991Here’s the recipe again, in short form:

Chicken Kiev

6 pieces chicken breast

1/4 tsp tarragon

2 Tlb parsley                   -Mix these herbs together

1/8 tsp pepper

1/2 tsp salt

6 Tlb butter                   -Coat in above herb mixture

Roll up chicken around butter and secure with a toothpick. Dip chicken into (in order)

1/3 cup flour

1 egg beaten

1-2 cups bread crumbs

Place in a lightly buttered pan. bake at 425-5 minutes then at 400 – 40 minutes. Baste with any pan butter.

That’s it.

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3 thoughts on “Chicken Kiev

  1. We all really love this recipe-even your father-in-law can make it—let’s just say that cooking isn’t his main skill set. Jaja

  2. That sounds delicious, can’t wait to try it out. We are rearing some table chickens at present and they are fattening up nicely, looking forward to adding your recipe to my chicken repertoire!

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