Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups plain breadcrumbs
- Cooking spray or olive oil spray
Instructions
- Prepare the Herb Butter:
- In a medium bowl, mix together the softened butter, minced garlic, chopped parsley, chives, lemon juice, salt, pepper, and dried thyme (if using) until well combined.
- Place the herb butter on a piece of plastic wrap and shape it into a log. Chill in the refrigerator for about 30 minutes until firm.
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness, about 1/2 inch thick.
- Stuff the Chicken:
- Remove the chilled herb butter from the plastic wrap and cut it into 4 equal pieces.
- Place one piece of herb butter in the center of each chicken breast. Fold the sides of the chicken over the butter and roll up tightly, securing with toothpicks if necessary.
- Coat the Chicken:
- Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.
- Dredge each chicken roll in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
- Bake the Chicken:
- Place the breaded chicken breasts seam-side down on a baking sheet lined with parchment paper.
- Lightly spray the tops with cooking spray or olive oil spray to help them crisp up.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Serve:
- Let the Chicken Kiev rest for a few minutes before removing the toothpicks. Serve hot, garnished with additional fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 350 kcal
- Fat: 20g
- Carbohydrates: 20g
- Protein: 30g