Chicken Kiev: It’s What’s For Dinner

There are certain herbs and seasonings that my husband just doesn’t like so i try to keep those various spices out of my cooking. He really despises parsely. Why? i do not know, however, he hates the stuff. the good thing about this chicken Kiev recipe is that it is easy to personalize. I can keep what I want in the recipe and substitue the other stuff for something better.

That’s right; if you’re not a fan of parsley, you could substitute any of your favorite herbs! I usually make a mixture of whatever fresh herbs I happen to have at hand, and it always turns out super delicious.



6 boneless, skinless chicken breasts

1 cup all-purpose flour

3/4 cup panko or seasoned breadcrumbs

1/2 cup (1 stick) unsalted butter, softened

1/4 cup parmesan cheese, grated

1/4 cup fresh parsley, minced

3 eggs, beaten

2 cloves garlic, minced

1 lemon, juiced

vegetable oil, as needed, for frying

kosher salt and freshly ground pepper, to taste


Preheat oven to 350 degrees.

Beat together butter, parsley, garlic and lemon juice, season generously with salt and pepper. Roll butter into a log, wrap tightly in plastic wrap and refrigerate until chilled.

Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound them until they’re 1/4-inch thick.

Place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. You can use a toothpick to seal, if necessary.

Heat 2-3 inches vegetable oil in a Dutch oven over medium-high heat until water sizzles when water droplets are sprinkled on it.

Set up and assembly line by your workstation with flour in one bowl, beaten eggs in a second, and panko and parmesan in a third. Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash. Shake off excess and press chicken firmly (on all sides) in panko cheese mixture.

Transfer coated chicken carefully to hot oil and cook on all sides until is golden brown. Remove to a paper towel-lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.

Place in oven and bake for 15-18 minutes, or until chicken is cooked through. Remove from oven and serve hot with mashed potatoes and vegetables.





Quick Tip:  Serve with a lighter vegetable side like green beans, asparagus, or brussels sprouts.

Thanks to Food Network for this stuffed chicken dish packed with powerful flavors!


Leave a Reply