Best 2 Easy Chicken Kiev Recipes

EASY CHICKEN KIEV (BAKED)

Steps:

• Beat the chicken breasts flat with a meat mallet or a rolling pin.
• Mix together the garlic, lemon rind, lemon juice, butter, parsley, salt and pepper to form a paste.
• Divide the butter evenly between the chicken breasts and carefully roll up and secure with string.
• Freeze for 15 minutes or until the butter is firm.
• Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick.
• Return to the freezer for a further 15 minutes.
• Preheat oven to 190C/375°F.
• Bake the chicken for 30-40 minutes or until the outside is golden and crisp.
• Plate the chicken and drizzle a bit of the butter sauce over it before serving.

EASY BAKED CHICKEN KIEV

Steps:

• Flatten chicken breasts to about 1/4 inch thick (place one at a time between two sheets of wax paper or plastic wrap and gently pound with the flat side of a mallet).
• Combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper in rimmed plate or pie pan.
• Stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano in small bowl.
• Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from the lower edge.
• Lay a strip of the jack cheese over butter mixture.
• Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
• Dip each bundle in the melted butter and drain briefly.
• Roll in bread crumb mixture until evenly coated.
• Place bundles, seam side down, without touching, in a 9 by 13 inch baking pan.
• Drizzle with any remaining butter.
• Cover and refrigerate for at least 4 hours or until next day (I never do this).
• Bake, uncovered, in a preheated 425 oven for 20 minutes or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out).