Delicious Baked Chicken Kiev Recipes

BAKED CHICKEN KIEV

Steps:

• In a small bowl, combine softened butter, chives, parsley and garlic powder.
• On a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm.
• Preheat oven to 425F degrees.
• Spray a 9-inch square pan with nonstick cooking spray and set aside.
• Pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper.
• Retrieve butter mixture from freezer and cut crosswise into 6 pieces.
• Place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick.
• In a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish.
• Dip chicken pieces into buttermilk, then coat evenly with cornflake mixture.
• Place coated chicken, seam side down, in prepared pan.
• Bake, uncovered, about 35 minutes or until juices run clear.
• Remove toothpicks and serve immediately.

DELICIOUS CHICKEN KIEV!

Steps:

• Place each piece of meat between separate folded sheets of wax paper and smash with the back of a saucepan (or whatever you can find) until thin and about twice as wide.
• Remove paper and sprinkle both sides of the meat with salt and pepper.
• In a small bowl, mash butter with a fork and stir in garlic, parsley, cayenne pepper, and tarragon; divide into 4 equal parts.
• Beat the eggs well and put the egg bowl side by side with the bowl of bread crumbs.
• Place a piece of meat on a flat surface, put one part of the herb butter mixture on the chicken breast's wider end; fold each side over the butter and roll up tightly. Secure with toothpicks, if necessary.
• Dip the piece of chicken into the eggs, coating thoroughly and then in the breadcrumb mixture, repeat once; set aside.
• Repeat steps 5 and 6 for the remaining three chicken breasts.
• Preheat the oven to 375 degrees.
• In a large frying pan, heat one inch of vegetable oil on medium low heat; carefully place chicken pieces in the pan and fry turning frequently until meat turns golden brown.
• Remove from pan and set on a baking sheet or pan. Roast for 25-30 minutes or until cooked through (cut through the largest piece to check for doneness).
• Just before serving, pierce chicken to let butter run out.
• Serve with potatoes or a hearty rye bread and enjoy!

EASY CHICKEN KIEV (BAKED)

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.

DELICIOUS BAKED CHICKEN KIEV

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.