Chicken Kiev

Published March 1, 2006.

Why this recipe works:

For our chicken kiev recipe, we focused on the biggest problem first: getting the butter to survive cooking without leaking. The answer was to butterfly the chicken breast—slicing it lengthwise, almost in half, and then opening it up to create a single, flat cutlet. We then placed a slab of… read more

For our chicken kiev recipe, we focused on the biggest problem first: getting the butter to survive cooking without leaking. The answer was to butterfly the chicken breast—slicing it lengthwise, almost in half, and then opening it up to create a single, flat cutlet. We then placed a slab of herb butter on the cutlet and rolled it up like a burrito. Chilling the rolled cutlets for an hour in the refrigerator further sealed the seams, improving our chicken kiev recipe immensely.

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Serves 4

Unbaked, breaded chicken Kievs can be refrigerated overnight and baked the next day or frozen for up to one month. To cook frozen chicken Kievs, increase the baking time to 50-55 minutes (do not thaw chicken).

Ingredients

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