Chicken Kiev

This easy Chicken Kiev is stuffed with garlic and herb butter, coated in crispy crumbs, and baked in the oven for a delicious, old-fashioned dinner!

Course Dinner

Cuisine European

Keyword Baked Chicken Kiev, Chicken Kiev

Prep Time 20

Cook Time 30

Chilling Time 30

Total Time 1 20

Servings people

Calories 618kcal

Author Blair Lonergan

Ingredients

¼ cup salted butter, softened at room temperature
1 tablespoon minced fresh chives (or 1 teaspoon dried chives)
1 tablespoon minced fresh parsley (or 1 teaspoon dried parsley flakes)
1 teaspoon minced fresh thyme leaves (or ¼ teaspoon dried thyme)
1 clove garlic, minced
1 cup all-purpose flour
4 large eggs
1 tablespoon Dijon mustard
1 cup Corn Flakes crumbs
4 boneless, skinless chicken breasts, pounded to an even ¼-inch thickness (about 2 lbs. total)
Salt and pepper, to taste

Instructions

In a small bowl, stir together butter chives, parsley, thyme and garlic until completely combined. Transfer to a large piece of plastic wrap and shape into a 3-inch by 2-inch rectangle. Wrap tightly and freeze until firm, about 30 minutes.
Preheat oven to 425 degrees F. Place a wire rack on top of a rimmed baking sheet and spritz with cooking spray. Set aside.
Place flour in a small shallow dish. Whisk the eggs and Dijon mustard in a separate shallow dish. Place the Corn Flakes crumbs in a third dish.
Cut the chilled butter into 4 rectangular pieces. Place one piece of butter in the middle of each piece of chicken. Starting at a long side, tightly roll up the chicken, tucking in the short sides as you roll. Secure with toothpicks.
Season the chicken with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the Corn Flakes crumbs.
Place chicken rolls on the wire rack. Bake, uncovered, for 30-35 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Tent loosely with foil about halfway through the cooking time if the outside of the chicken starts to get too dark. Remove toothpicks and serve.

Notes

Make Ahead: To prep ahead, you can make the garlic and herb butter mixture at least 3-4 days in advance and keep it chilled in the refrigerator until ready to use. You can also assemble the chicken rolls (before breading) and keep them wrapped tightly in the refrigerator for up to 1 day or in the freezer for up to 2 months. Thaw frozen chicken rolls in the refrigerator overnight. Bread the meat with the flour, egg and Corn Flakes just before baking.

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