Chicken Kiev

Recipe: Chicken Kiev


For the Herb Butter

  • 12 Tbs butter room temperature
  • 2 Tbs lemon juice
  • 2 small shallots
  • 2 Tbs minced fresh parsley
  • 1 tsp Kosher salt
  • ½ tsp black pepper

For the Chicken

  • 2 cups panko bread crumbs
  • 2 Tbs vegetable oil
  • 6 boneless/skinless chicken breasts
  • 1 ½ cups flour
  • 4 large eggs beaten
  • 2 Tbs Dijon mustard


First prepare the Herb butter by mixing all the ingredients together. Press back into a rectangle in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350 degrees F.

Meanwhile, prepare the chicken rolls. Butterfly each chicken breast to open like a book but do not cut all the way through. Pound each breast out into 1/8 inch thickness. Season both sides of the breasts with kosher salt and pepper.

Next, remove the chilled herb butter from the refrigerator and cut into 6 equal pieces cutting long ways. Place the chicken cut side up and lay 1 slice of butter in the lower part of each butterflied breast. Roll the bottom over the butter, fold in each of its sides over and continue to roll from the bottom to form a package around the butter slice and to prevent it from leaking while baking. Repeat with the remaining 5 breasts.

Lastly, prepare three stations to finish the chicken rolls. In one shallow bowl add the flour. In another shallow bowl add the eggs and mustard combined well. In the last shallow bowl add the panko bread crumbs and vegetable oil. Make sure the panko bread crumbs are evenly coated with the oil. Line a half sheet pan with a fitted wire rack to bake the chicken rolls on.

Starting at one end prepare an assembly line. First take a chicken roll and dredge it in flour, then dip in the egg/mustard mixture, coat with the panko oiled bread crumbs and place on the wire rack lined baking sheet. Repeat with the remaining 5 chicken rolls. Bake the breaded chicken rolls on the middle rack for 45-50 minutes and the internal temperature reaches 160 degrees F. Allow the chicken to rest 5 minutes before serving.

Recipe adapted from America’s Test Kitchen

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Recipe by yumm yumm yumm.
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