Easy Baked Chicken Kiev Recipes

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DELICIOUS BAKED CHICKEN KIEV



Delicious Baked Chicken Kiev image

This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!

Provided by Jessica

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 10

¼ cup butter, softened
⅛ teaspoon garlic powder
1 tablespoon chopped fresh parsley
5 cups honey-sweetened corn flake cereal
3 tablespoons chopped fresh parsley
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
¼ cup buttermilk

Steps:

  • In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
  • Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
  • Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 30.9 g, Cholesterol 89.2 mg, Fat 9.6 g, Fiber 1.3 g, Protein 29.8 g, SaturatedFat 5.3 g, Sodium 820.8 mg, Sugar 13.1 g

EASY CHICKEN KIEV (BAKED)



Easy Chicken Kiev (Baked) image

There's a few recipes on Zaar for this, but this one seems different from the rest, even though some ingredients are the same. This is simple and delicious. Prep time includes 30 minutes to freeze.

Provided by CulinaryQueen

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 garlic cloves, finely minced
1 lemon, zest of
1 teaspoon lemon juice
4 ounces butter, softened
1 tablespoon parsley, chopped (fresh if possible)
salt and pepper, to taste
2 tablespoons flour
1 egg, beaten
1/3 cup breadcrumbs

Steps:

  • Beat the chicken breasts flat with a meat mallet or a rolling pin.
  • Mix together the garlic, lemon rind, lemon juice, butter, parsley, salt and pepper to form a paste.
  • Divide the butter evenly between the chicken breasts and carefully roll up and secure with string.
  • Freeze for 15 minutes or until the butter is firm.
  • Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick.
  • Return to the freezer for a further 15 minutes.
  • Preheat oven to 190C/375°F.
  • Bake the chicken for 30-40 minutes or until the outside is golden and crisp.
  • Plate the chicken and drizzle a bit of the butter sauce over it before serving.

EASY BAKED CHICKEN KIEV



Easy Baked Chicken Kiev image

From Sunset's "Easy Basics for Good Cooking" cookbook. I can't roll these to save my life, but even the hideous monstrosities I end up making still taste delicious. (Prep time includes 4 hour refrigeration... which I never do.)

Provided by tobey_day

Categories     Chicken Breast

Time 4h50m

Yield 4-8 serving(s)

Number Of Ingredients 10

4 whole boneless skinless chicken breasts
1/2 cup fine dry breadcrumb
1/2 cup finely grated parmesan cheese
1 1/2 teaspoons oregano leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 tablespoons softened butter
1 tablespoon parsley
4 ounces monterey jack cheese, cut into 8 strips (each 1/2 inch thick and 1 1/2 inch long)
5 tablespoons melted butter

Steps:

  • Flatten chicken breasts to about 1/4 inch thick (place one at a time between two sheets of wax paper or plastic wrap and gently pound with the flat side of a mallet).
  • Combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper in rimmed plate or pie pan.
  • Stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano in small bowl.
  • Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from the lower edge.
  • Lay a strip of the jack cheese over butter mixture.
  • Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
  • Dip each bundle in the melted butter and drain briefly.
  • Roll in bread crumb mixture until evenly coated.
  • Place bundles, seam side down, without touching, in a 9 by 13 inch baking pan.
  • Drizzle with any remaining butter.
  • Cover and refrigerate for at least 4 hours or until next day (I never do this).
  • Bake, uncovered, in a preheated 425 oven for 20 minutes or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out).

CHICKEN KIEV



Chicken Kiev image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

2 sticks unsalted butter, softened
3 tablespoons finely chopped fresh tarragon
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground pepper
6 small skinless, boneless chicken breasts (about 2 1/4 pounds)
1 cup all-purpose flour
4 large eggs
1 tablespoon Dijon mustard
2 cups panko (Japanese breadcrumbs)
Vegetable oil, for frying

Steps:

  • Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
  • Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.
  • Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
  • Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.

CHICKEN KIEV



Chicken Kiev image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Vegetable oil, for frying
4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets
10 blades fresh chives, chopped to about 2 tablespoons
A palmful fresh parsley, finely chopped to about 2 tablespoons
A palmful fresh dill, finely chopped, about 2 tablespoons
1 clove garlic, finely chopped
6 tablespoons chilled butter
1 cup flour
2 eggs
1 cup plain bread crumbs
A wedge lemon
Salt and pepper
Plain, round toothpicks

Steps:

  • In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.
  • Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
  • Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
  • In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.
  • Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.

CHICKEN KIEV



Chicken Kiev image

This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.

Provided by William Anatooskin

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h2m

Yield 6

Number Of Ingredients 14

⅓ cup butter
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried dill weed
¾ cup all-purpose flour
¾ cup dry bread crumbs
2 cups vegetable oil for frying
½ lemon, sliced
¼ cup chopped fresh parsley

Steps:

  • Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
  • Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
  • When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
  • In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
  • In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g

EASY CHICKEN KIEV



Easy chicken kiev image

Homemade chicken kievs don't have to mean hours in the kitchen. Just add spuds and salad before serving

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 12

6 garlic cloves, 2 peeled
small bunch flat-leaf parsley
85g fresh breadcrumbs
4 skinless, boneless chicken breasts
4 tbsp garlic & herb soft cheese
4 tsp olive oil
6 garlic cloves, 2 peeled
small bunch flat-leaf parsley
85g fresh breadcrumbs
4 skinless, boneless chicken breasts
4 tbsp garlic & herb soft cheese
4 tsp olive oil

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
  • Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
  • Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
  • Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
  • Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
  • Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.

Nutrition Facts : Calories 327 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium

CHICKEN KIEV



Chicken Kiev image

A favorite aunt shared this special chicken kiev with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup butter, softened
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
1 egg
1 tablespoon milk
1 envelope (2-3/4 ounces) seasoned chicken coating mix

Steps:

  • Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.

Nutrition Facts :

QUICK CHICKEN KIEV



Quick Chicken Kiev image

"I make these pretty chicken breasts all the time and just love the taste," writes Dorothy LaCombe of Hamburg, New York. "Because they're microwaved, they're ready to serve in no time."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

5 tablespoons butter, softened, divided
1/2 teaspoon minced chives
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/3 cup cornflake crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika

Steps:

  • In a small bowl, combine 3 tablespoons butter, chives, garlic powder and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes. , Flatten chicken breast halves to 1/4-in. thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick. , In a shallow bowl, combine the cornflakes, Parmesan cheese, parsley and paprika. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish. , Microwave, uncovered, on high for 5-6 minutes or until chicken juices run clear and a thermometer reads 170°. Remove toothpicks. Drizzle chicken with pan drippings if desired.

Nutrition Facts : Calories 265 calories, Fat 12g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 215mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

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2022-03-14 3. Place 1 lightly whisked egg, ¼ cup flour, and 1 cup panko breadcrumbs in separate bowls. Unwrap the chicken. First, coat the chilled chicken in flour, shaking off excess. Next, coat in egg and drip off excess. Finally, coat in breadcrumbs and lightly press to adhere. Make sure to coat the ends too.
From cook.me


BAKED CHICKEN KIEV RECIPE EASY - THERESCIPES.INFO
Easy Chicken Kiev (Baked) Recipe - Food.com top www.food.com. Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick. Return to the freezer for a further 15 minutes. Preheat oven to 190C/375°F. Bake the chicken for 30-40 minutes or until the outside is golden and crisp.
From therecipes.info


EASY HOMEMADE CHICKEN KIEV - BREADED CHICKEN STUFFED WITH ...
2019-12-19 Instructions. In a mixing bowl, mix together butter, dried parsley, tarragon and garlic powder. Transfer the butter mixture onto plastic wrap or parchment paper, roll into log, securing tightly with cooking twine or rubber bands. Place butter …
From savoryexperiments.com


BEST CHICKEN KIEV RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-04-24 Heat oil in a deep-fryer or large saucepan to 350 degrees F and preheat oven to 400 degrees F. . Line a baking sheet with aluminum foil and set aside. . Add the chicken, gathered-side down, in hot oil and fry until lightly golden on both sides, about 1 minute per side. Transfer to the prepared baking sheet.
From sweetandsavorymeals.com


EASIEST CHICKEN KIEV RECIPE WITH HERB BUTTER: THE CLASSIC ...
2022-03-10 While Chicken Kiev* is popular throughout the west, this delicious dish originally hails from Ukraine. Chicken Kiev has been impressing dinner guests for ages, with its crunchy, golden breadcrumb crust and its molten butter filling. However, it’s not exactly a quick and easy chicken recipe to prepare – until now.
From cubicsats.com


EASY BAKED CHICKEN KIEV RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday …
From recipeschoice.com


BAKED CHICKEN KIEV FOR AN EASY ROAST CHICKEN RECIPE
2019-08-17 Put the chicken into a roasting tin and cook for 1 hour 15 minutes, basting twice during cooking, or until the juices run clear when pierced at the thickest point. Move onto a plate and cover with foil. Rest for 20 minutes then serve with the resting juices and butter.
From olivemagazine.com


EASY BAKED CHICKEN KIEV - RECIPE | COOKS.COM
4 whole chicken breasts (about 4 lbs. total, boned, split & skinned) 1/2 c. fine dry bread crumbs 1/2 c. grated Parmesan cheese 1 1/2 tsp. oregano leaves
From cooks.com


EASY BAKED CHICKEN KIEV (LOW CARB, PALEO, & GLUTEN-FREE)
2015-11-15 Wrap each rolled up piece in plastic wrap and freeze for one hour. Preheat the oven to 375 degrees F (191 degrees C). Line and grease a baking sheet. Prepare two small bowls - one with eggs, and one with almond flour, 3/4 teaspoon (3 g) sea salt, and 1/4 teaspoon (1 g) black pepper. Dip each piece of chicken in the egg, then press in the almond ...
From wholesomeyum.com


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