Chicken Kiev
Chicken breasts rolled around a herbed garlic butter center, breaded and baked until crisp.
Ingredients
Instructions
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Combine the butter, onion, parsley, garlic powder, tarragon, and pepper. Shape into six pencil-thin strips and freeze until firm, about 30 minutes.
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Flatten each chicken breast to 1/4 inch. Place one butter strip in the center, fold the long sides over, fold the ends up, and secure with a toothpick.
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Beat the egg with the milk. Place the coating mix in another bowl. Dip the chicken in egg, then roll in the coating.
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Place seam side down in a greased 9x13-inch baking pan. Bake uncovered at 425°F until the juices run clear and the internal temperature reaches 165°F.
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Remove the toothpicks before serving.
Nutrition
Per serving, estimated.
- Calories
- 380 kcal
- Protein
- 34g
- Carbs
- 14g
- Fat
- 20g
- Fiber
- 1g
Tips
- Freeze the butter strips so they stay inside while baking.
- Seal the chicken well so the butter does not leak.
Variations
- Add chives or dill to the butter.
- Fry instead of baking for a crispier crust.
Frequently Asked Questions
It keeps the butter solid so it stays inside the roll.
Yes, deep-fry at 375°F until golden and cooked through.
