Chicken Kiev

Chicken Kiev is a classic dish that's both simple and delicious! Made with boneless, skinless chicken breast, fresh minced herbs, garlic, butter, and crispy breadcrumbs... it's the perfect dish for holidays, date nights, or family dinners!

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Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 434kcal

Author: Cathy Trochelman

Ingredients

4 boneless skinless chicken breasts
1/2 stick of cold butter
2 Tablespoons fresh minced herbs I used parsley, tarragon, and thyme
1 Tablespoon chopped green onion
1 clove garlic minced
1/4 cup all purpose flour
1 large egg
1 Tablespoon water
1/4 cup Italian seasoned breadcrumbs
1 Tablespoon olive oil
1 Tablespoon butter

Instructions

Place chicken between layers of wax paper. Using a meat mallet, pound each breast out to 1/8 inch thick.
In a small bowl, combine fresh herbs, chopped green onion, and minced garlic. Sprinkle mixture evenly over flattened chicken breasts and season with salt & pepper.
Cut butter into fourths lengthwise and place one piece of butter in the middle of each chicken breast.
Fold in the sides, then roll each breast tightly and set on a plate, seam-side down.
Measure flour, beaten egg + water, and bread crumbs all out into separate bowls.
Dip chicken in flour to coat, then egg + water mixture, and finally bread crumbs.
Cover and chill for at least 1 hour or up to 24 hours.
Remove chicken from refrigerator when ready to use; preheat oven to 400° F.
In an oven-proof skillet, heat 1 Tablespoon olive oil and 1 Tablespoon butter on medium high.
Add chicken and cook on each side until golden brown (5-10 minutes per side).
Transfer skillet to pre-heated oven and bake for 18-20 minutes, until chicken is no longer pink inside.
Spoon drippings from pan over rolls; garnish with additional fresh herbs, salt and pepper.

Notes

Tips:

Choose chicken breasts that are similar in size to ensure even cooking times.
Be sure to pound chicken out to 1/8 inch thickness. This will make it as tender as possible and so much easier to roll.
Use fresh herbs! Although it might be tempting to substitute dried herbs, they won't offer the level of flavor that makes this dish so delicious.
Use cold butter so it holds its shape inside the chicken.
Refrigerate rolled up chicken breasts for at least 1 hour. If you're short on time, stick them in the freezer for 15-20 minutes.
Use a cast iron skillet or other oven-proof skillet for easy stovetop to oven transfer.

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