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A white plate with a serving of chicken kiev, a golden, delicious, herb butter stuffed chicken
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Chicken Kiev Recipe

Delicious chicken covered with a crumb coating and stuffed with a delicious herbed butter.
Prep Time45 minutes
Cook Time1 hour 10 minutes
Chill Time2 hours
Total Time3 hours 55 minutes
Course: Main Course
Cuisine: American
Keyword: chicken kiev, stuffed chicken
Servings: 4
Calories: 564kcal
Author: Rachael

Equipment

  • Meat Pounder https://amzn.to/3FI4e7l

Ingredients

Herb Butter:

  • 8 tablespoons unsalted butter 1 stick, softened
  • 1 shallot minced (3 tablespoons)
  • 1 tablespoon fresh parsley minced
  • ½ teaspoon fresh tarragon minced
  • 1 tablespoon lemon juice fresh
  • teaspoon salt
  • teaspoon pepper

Chicken:

  • 4 slices sandwich bread torn into quarters
  • 2 tablespoons vegetable oil
  • Salt and Pepper
  • 4 boneless skinless chicken breasts tenderloins removed, breasts halved horizontally and pounded to a ¼ inch thickness
  • 1 cup unbleached all purpose flour
  • 3 large eggs beaten
  • 1 teaspoon Dijon mustard

Instructions

  • Make herb butter: Mix the butter, shallot, herbs, lemon juice, salt, and pepper together in a medium bowl. Place mixture on plastic wrap, and shape it into a 3 inch square, wrap it tightly in plastic wrap, and refrigerate until firm, about an hour.
  • Preheat Oven: Adjust oven rack to the lower middle position and heat to 300 degrees F.
  • Make bread crumbs (Or skip and use already made breadcrumbs): Pulse the bread in a food processor to coarse crumbs, about 8 pulses. Toss the breadcrumbs with the oil and ⅛ teaspoon each salt and pepper until coated. Bake the crumbs on a rimmed baking sheet until golden brown and dry, about 25 minutes, stirring twice during the baking time. Let the crumbs cool to room temperature.
  • Prep Chicken: Cut the herb butter into 4 rectangular pieces. Use paper towels to pat the chicken dry, then season with salt and pepper. Cut chicken breasts in half, but leave in tact, so do not cut all the way through. Spread apart, and take chicken and place the breast cut side up on the work surface. Pound to flatten into an even thickness. Pound thinner at the edges to make sealing the chicken together easier. Then place 1 piece of the prepared butter into the center of the bottom half of each breast. Roll the bottom edge of the chicken over the butter, then fold in the sides and continue rolling to form a neat, little packet. Press the chicken seams together to help it seal. Then place it seam side down on a plate, and refrigerate the chicken, uncovered, for about 1 hour.
  • Prep Oven and Baking Dish: Adjust oven rack to the middle position and heat the oven to 350 degrees F. Place a wire rack over a rimmed baking dish, and set aside.
  • Prepare Dredge Station: Place the flour, eggs, and bread crumbs in three separate shallow dishes. Season the flour with ¼ teaspoon salt and ⅛ teaspoon pepper. Season the breadcrumbs with ½ teaspoon salt and ¼ teaspoon pepper. Crack and whisk eggs with mustard.
  • Dredge Chicken: Dredge each stuffed chicken breast in flour, shaking off the excess, then coat with the egg mixture, allowing the excess to drip off, then coat the chicken with the breadcrumbs, pressing gently so that the crumbs adhere.
  • Place dredged chicken on a wire rack set over the rimmed baking sheet.
  • Bake for 40-45 minutes, until an instant read thermometer inserted into the center of the chicken registers 160 degrees F. Let the chicken rest for 5 minutes on the wire rack before serving.

Notes

Do not skip refrigerating and stuffed chicken breasts before breading or the entire package will become less compact, then the seam will open up and all the butter will leak out.
Unbaked, breaded chicken kievs can be refrigerated overnight and baked the next day or frozen for up to 1 month.
If frozen, DO NOT THAW THE CHICKEN KIEV instead, increase baking time to 50 to 55 minutes.

Nutrition

Calories: 564kcal | Carbohydrates: 38g | Protein: 34g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 538mg | Potassium: 573mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1009IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 4mg