Light Chicken Kiev
Delight in the satisfying flavors of this Light Chicken Kiev, a healthier twist on a classic favorite. Tender chicken breasts are stuffed with a fragrant herbed butter made from garlic, parsley, and dill, then coated in a golden, crispy Parmesan breadcrumb crust. Unlike traditional fried versions, this recipe is oven-baked for a lighter yet equally indulgent meal. With simple ingredients like whole wheat flour, olive oil spray, and a touch of Parmesan cheese, this dish balances wholesome ingredients with rich, buttery goodness. Serve with a fresh salad or steamed vegetables for a complete, guilt-free dinner that’s ready in under an hour. Perfect for busy weeknights or an elegant, low-effort dinner, this baked Chicken Kiev is a must-try!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Plain breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 2 large Eggs
- 0.5 cup Whole wheat flour
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil spray.
In a small mixing bowl, combine the softened butter, minced garlic, parsley, dill, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash together until evenly mixed, then shape the mixture into 4 small logs (about 1.5 inches long each). Place them on a plate and freeze for 10-15 minutes to firm up.
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to slice all the way through. The pocket should be large enough to insert the butter log.
Season the chicken breasts on both sides with the remaining salt and pepper. Stuff one butter log into the pocket of each chicken breast and secure the opening with toothpicks or wooden skewers.
Set up three shallow bowls: one with whole wheat flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese. Dredge each stuffed chicken breast first in the flour, shaking off the excess, then dip it in the eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
Place the coated chicken breasts onto the prepared baking sheet. Lightly spray the tops with olive oil for a crispier coating.
Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the Chicken Kiev from the oven and let it rest for 5 minutes before serving. Remember to remove the toothpicks or skewers before eating.
Serve with your choice of steamed vegetables or a light salad on the side. Enjoy your delicious Light Chicken Kiev!
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 9.2 g | ||
| Protein | 255.3 g | 511% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 507 mg | 39% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 753 mg | 16% | |
*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.
