Country-Style Chicken Kiev
Submitted by mommajack49
Tender chicken breasts rolled around a garlic-herb butter filling, coated in seasoned cracker crumbs, and baked until golden and fork-tender. All the buttery goodness of classic Kiev without the deep fryer.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis Country-Style Chicken Kiev skips the fussy deep-frying and delivers all those rich, garlicky butter flavors straight from your oven.
Flatten the chicken breasts, tuck in a frozen slab of scallion-garlic butter, roll them up tight, and coat in a thyme-kissed cracker crust.
As they bake, the butter melts into every fiber of the meat, keeping things impossibly juicy while the crumb coating crisps up beautifully.
It’s comfort food with a touch of elegance, and it feeds four without breaking a sweat.
Chef Tips
- Freeze the butter portions solid before rolling. If they’re still soft, the butter leaks out during baking and you lose that glorious molten center.
- Pound the chicken breasts evenly so they cook at the same rate. Uneven thickness means dry spots.
- Use sturdy wooden picks and count them before baking so you can account for every last one at serving time.
- Let the rolled chicken rest in the crumb coating for 5 minutes before baking. The crust adheres better and you get a crunchier shell.
Ingredients
Directions
Stir together all filling ingredients.
Divide in four equal portions.
Freeze portions at least 30 minutes.
Heat oven to 350℉ (180℃). Flatten each chicken breast to about ¼ inch.
Place 1 portion of the butter onto each flattened breast.
Roll and tuck in edges of chicken; secure with wooden picks.
In 9 inch square pan, melt ¼ cup butter in oven.
Combine remaining chicken ingredients.
Dip rolled chicken in melted butter, then coat with crumb mixture.
Bake 55 to 65 minutes or until fork tender.
Remove wodden picks before serving.
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