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Baked Chicken Kiev (1/11/2013)

Baked Chicken Kiev

Kiev Butter:
8 tablespoons unsalted butter, softened
3 garlic cloves, minced
Juice of 1 lemon
3 tablespoons fresh chopped parsley
½ teaspoon salt
½ teaspoon pepper

Chicken Kiev:
6 boneless, skinless chicken breasts
3 eggs, beaten
1 ½ cups dry bread crumbs
1 cup flour
Salt and pepper to taste

In a medium bowl, blend together butter, minced garlic, lemon juice, parsley, ½ tsp. salt, and ½ tsp. pepper. Shape into a log, wrap in plastic wrap and place in freezer for at least 30 minutes.

Rinse and pat dry chicken breasts. Between two pieces of plastic wrap, carefully pound to ¼-inch thickness. Season with salt and pepper to taste. Remove herb butter from freezer and cut into 6 equal parts. Place one piece of butter in the center of chicken breast and fold in sides, then roll up, sealing in butter.

In three separate bowls, place flour, bread crumbs, and beaten eggs. Gently cover each breast with flour, dusting off excess. Next, dip breast in egg. Now, cover with bread crumbs. Secure seam with toothpick in necessary. Place breasts on a large baking sheet and place in refrigerator for at least 30 minutes (you can make these ahead, and pull them out of the fridge 15 minutes before baking).

When ready to bake, preheat oven to 425-degrees F. Place breasts seam side down in a greased 9 x 13-inch baking dish. Bake, uncovered for 35-40 minutes or until no longer pink.
Drain for a couple of minutes on paper towels and serve.


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