Chicken Kiev is traditionally fried, but it can be baked. Baking it is both healthier and easier. Chicken Kiev is a great way to dress up chicken if you are looking for something to serve to company.
Basically the recipe is boneless chicken breast rolled around flavored butter, then coated and cooked. The difficult part about making chicken Kiev is pounding the chicken flat enough to be rolled. Ideally, the sides of the chicken breast would be folded in and then the long ends would be rolled so that the butter is completely enclosed.
I couldn’t get my chicken thin enough to do that, so the sides remained open as I rolled it. This did result in some of the butter (or substitute) running out into the baking dish, but that was okay.
I used crushed gluten-free corn flakes for the chicken in this photo. You could also use gluten-free bread crumbs or any gluten-free coating that you enjoy.
- 6 boneless, skinless chicken breast halves
- 6 tablespoons butter or substitute, softened
- 1 teaspoon dried parsley
- 2 large eggs, beaten
- 1½ cups gluten-free bread crumbs or gluten-free corn flake crumbs
- salt and pepper
- Preheat oven to 400°.
- With a spoon, mix together the butter and parsley in a small bowl. Cover and set in the freezer.
- Trim the chicken breasts and pound them to about ¼ inch thickness. You can do this by placing them in a zip lock freezer bag and hitting them with the flat side of a meat mallet.
- Salt and pepper each chicken breast. Place one tablespoon of butter in the center of each breast and fold over the ends so that the breast is folded into thirds. Use a toothpick to hold it together if necessary.
- Dip each chicken breast in the egg and then coat it with bread crumbs.
- Place in a greased baking dish.
- Bake for 30 - 45 minutes or until internal temperature reaches 165° F.