Go Back
Baked Chicken Kiev

Baked Chicken Kiev with Garlic Herb Butter Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 535
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6 to 8 oz each)
  • ½ cup unsalted butter, softened
  • 3 garlic cloves, minced
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tsp lemon zest
  • ½ tsp salt, plus more for seasoning
  • ¼ tsp black pepper, plus more for seasoning
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • Olive oil spray

Method
 

  1. Mix the softened butter, garlic, parsley, chives, lemon zest, ½ tsp salt, and ¼ tsp pepper until blended. Shape into a 4-inch log on plastic wrap, wrap tightly, and chill at least 20 minutes.
  2. Pound each chicken breast between plastic wrap to an even ¼-inch thickness.
  3. Slice the butter log into 4 rounds. Place one in the center of each chicken breast. Fold in the sides, roll the chicken up tightly, and secure with toothpicks.
  4. Set up three shallow dishes: flour, beaten eggs, and panko mixed with Parmesan and a pinch of salt and pepper. Dredge each bundle in flour, then egg, then press into the panko to coat all sides.
  5. Preheat the oven to 400°F (200°C). Place the bundles on a wire rack set over a baking sheet, spray with olive oil, and bake 20 to 25 minutes until golden and the chicken reaches 165°F.
  6. Rest for 5 minutes, remove toothpicks, then slice diagonally and serve right away with lemon wedges.

Notes

Let the assembled bundles chill for at least 15 minutes before baking so the butter stays cold. Use an instant-read thermometer to check doneness; the butter can make the chicken look cooked before it is. Don’t skip the wire rack—it keeps the bottom crisp.