Easy Baked Chicken Kiev
Transform your weeknight dinner with this Easy Baked Chicken Kiev, a lighter take on the classic dish that doesn't skimp on flavor. Tender chicken breasts are stuffed with a mouthwatering garlic-herb butter made from fresh parsley, minced garlic, and creamy unsalted butter, creating a juicy, flavor-packed center. Encased in a crisp golden breadcrumb coating and baked to perfection, this dish eliminates the hassle of frying while keeping things simple and healthier. With just 20 minutes of prep and a straightforward baking process, this recipe is perfect for impressing guests or upgrading a family meal. Serve with a side of steamed veggies or a fresh salad for a complete and irresistible dinner that oozes comforting, buttery goodness.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 6 tablespoons unsalted butter
- 2 tablespoons fresh parsley
- 2 pieces garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 pieces eggs, beaten
- 1 cup breadcrumbs
- olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Mix until well blended.
Place the garlic-herb butter mixture on a piece of plastic wrap. Roll it into a small log, wrap tightly, and freeze for 10-15 minutes until firm.
Meanwhile, take each chicken breast and use a sharp knife to slice a deep pocket into the side, being careful not to cut all the way through.
Once the butter has firmed up, cut it into 4 equal portions. Stuff one piece of butter into each chicken breast pocket.
Press the edges of the chicken to seal the butter inside. If needed, secure with toothpicks to keep everything in place.
Set up a dredging station with three bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
Coat each stuffed chicken breast in flour, shaking off any excess. Then dip it into the eggs, followed by the breadcrumbs, ensuring an even coating.
Place the breaded chicken breasts on the prepared baking sheet and lightly spray them with olive oil to help with browning.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the outside is golden and crispy.
Allow the chicken to rest for a few minutes before serving. Remove any toothpicks and garnish with additional parsley if desired.
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 4719 mg | 205% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 248.2 g | 496% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 218 mg | 17% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
