Baked Chicken Kiev: A Crispy and Flavorful Classic

Baked Chicken Kiev is a healthier twist on the traditional pan-fried version of this beloved dish. Filled with a rich garlic and herb butter, then coated in a golden breadcrumb crust, this baked version retains all the flavor and indulgence while being easier to prepare and lighter on calories. Here’s a step-by-step guide to making this iconic dish at home.

Ingredients for Baked Chicken Kiev

For the Herb Butter:

• 1/2 cup unsalted butter, softened

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon fresh dill, finely chopped (optional)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Chicken:

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup breadcrumbs (Panko preferred for extra crunch)

• 1/4 cup grated Parmesan cheese

• 1 teaspoon paprika

• Cooking spray or olive oil

Step-by-Step Instructions

1. Prepare the Herb Butter

Mix the Ingredients: In a small bowl, combine the softened butter, minced garlic, parsley, dill (if using), salt, and pepper. Mix well until smooth.

Shape and Chill: Place the butter mixture onto a piece of plastic wrap and shape it into a small log. Wrap tightly and refrigerate for at least 30 minutes, or until firm.

2. Prepare the Chicken

Butterfly the Chicken: Using a sharp knife, carefully cut each chicken breast horizontally, stopping just before cutting all the way through. Open the breast like a book and flatten slightly with a meat mallet if needed.

Stuff the Chicken: Slice the chilled herb butter into four equal portions. Place one portion in the center of each chicken breast. Fold the sides of the chicken over the butter, then roll tightly to enclose the filling. Secure with toothpicks if necessary.

3. Coat the Chicken

Set Up a Breading Station: Place the flour in one shallow bowl, the beaten eggs in a second, and a mixture of breadcrumbs, Parmesan cheese, and paprika in a third.

Bread the Chicken: Dredge each chicken roll in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it thoroughly with the breadcrumb mixture.

4. Bake the Chicken

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a lightly greased wire rack.

Arrange and Bake: Place the breaded chicken rolls on the prepared baking sheet. Lightly spray the tops with cooking spray or brush with olive oil to enhance browning. Bake for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

5. Serve

Rest: Allow the chicken to rest for 5 minutes before removing the toothpicks and serving. This helps keep the herb butter from spilling out too quickly.

Garnish: Sprinkle with additional chopped parsley for a touch of freshness.

Serving Suggestions

Baked Chicken Kiev pairs beautifully with creamy mashed potatoes, roasted vegetables, or a crisp green salad. For a complete meal, add a side of steamed asparagus or buttery rice pilaf.

Tips for Success

• Seal the Butter Well: Ensuring the chicken is tightly rolled and sealed will help prevent the butter from leaking during baking.

• Chill the Butter Thoroughly: Firm butter is easier to work with and holds its shape better during cooking.

• Use a Wire Rack: Baking on a wire rack allows air to circulate around the chicken, creating an evenly crispy coating.

Conclusion

Baked Chicken Kiev is a show-stopping dish that combines tender chicken, a crispy coating, and a luscious herb butter filling. With this recipe, you can enjoy all the elegance of this classic dish with a healthier, hassle-free approach. Try it for your next dinner and savor the comforting yet sophisticated flavors!