Low Sodium Chicken Kyiv
Delight in the flavors of classic Chicken Kyiv reimagined with a health-conscious twist—Low Sodium Chicken Kyiv. This recipe retains all the indulgent charm of the beloved dish while prioritizing heart-friendly ingredients. Tender chicken breasts are stuffed with a luscious garlic herb butter made from unsalted butter, fresh parsley, dill, lemon zest, and garlic for a burst of bright, aromatic flavor. Coated with a golden panko breadcrumb crust, these chicken pockets are pan-seared and oven-baked to perfection. Designed for those seeking lower sodium options without sacrificing taste, this recipe combines straightforward techniques with a gourmet presentation. Serve it alongside steamed vegetables or whole-grain rice for a complete meal that’s as nourishing as it is delicious. Perfect for a family dinner or special occasion, this healthier take on Chicken Kyiv brings elegance to your table with every bite.
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Recipe Information
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup unsalted butter
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 0.5 teaspoon freshly cracked black pepper
- 0.5 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 3 tablespoons olive oil
Instructions
Begin by making the garlic herb butter. In a bowl, combine the unsalted butter, parsley, dill, garlic, lemon zest, and black pepper. Mix until well combined.
Place the herb butter on a piece of plastic wrap and roll it into a log. Seal it tightly and put it in the freezer to harden while you prepare the chicken.
Take each chicken breast and use a sharp knife to make a pocket by cutting horizontally into the thickest part of the breast, being careful not to cut all the way through.
Remove the herb butter from the freezer and cut it into 4 equal slices.
Place one slice of the chilled butter into the pocket of each chicken breast. Use toothpicks to secure the opening if necessary.
Set up a breading station by placing the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third dish.
Dredge each chicken breast in the flour, ensuring it is fully coated, then shake off the excess. Dip it into the beaten egg, followed by rolling it in panko breadcrumbs.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Once the oil is hot, carefully place the breaded chicken breasts into the skillet. Cook until they are golden brown on both sides, about 3-4 minutes per side.
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes before serving, allowing the juices to redistribute.
Serve warm, paired with your favorite low-sodium side dish.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.0 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 197 mg | 15% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1376 mg | 29% | |
*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.
