Prep 1 hr
Cook 35 mins
I have not tried this yet, but was pleased to find the recipe and wanted to share. I buy the frozen kievs frequently and look forward to making my own. Prep time includes the chilling of the butter mixture.
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 2 teaspoons chopped fresh chives
- 1 teaspoon chopped fresh parsley
- 1⁄2 teaspoon garlic powder
- 6 boneless skinless chicken breasts
- 1 1⁄2 cups corn flake crumbs
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon paprika
- 1⁄4 cup buttermilk
- In a small bowl, combine softened butter, chives, parsley and garlic powder.
- On a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm.
- Preheat oven to 425F degrees.
- Spray a 9-inch square pan with nonstick cooking spray and set aside.
- Pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper.
- Retrieve butter mixture from freezer and cut crosswise into 6 pieces.
- Place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick.
- In a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish.
- Dip chicken pieces into buttermilk, then coat evenly with cornflake mixture.
- Place coated chicken, seam side down, in prepared pan.
- Bake, uncovered, about 35 minutes or until juices run clear.
- Remove toothpicks and serve immediately.
Everyone enjoyed this recipe. I'm not a big fan of pounding chicken to 1/4" thick, but when it is sealed in a Foodsaver bag, it is much easier and less messy.
Very good Kiev! I only cooked 3 breasts, but used a full recipe of butter filling. Will repeat. Learned a lesson--still partially frozen chicken does not pound welll and will break apart--make sure your chicken is thawed or you'll lose your filling.
Easy and good! I used breadcrumbs to coat and left out the chives because I didn't have any.