How to Cook Chicken Kiev


Chicken Kiev has been a popular dish in the U.S. for a long time, and many naturally assume with a name like Kiev, it must be of Russian or Ukrainian origin. It was actually developed by a Frenchman that canned a version of today's recipe and labeled it "Chicken Supreme." The dish we now know as Chicken Kiev was given this name by restaurants in New York City that were hoping to appeal the many Soviet immigrants of the day. Regardless of its name, it is a delicious way to prepare chicken, and this homemade recipe will taste superior to any boxed and frozen version.

Things You'll Need

  • Butter, 1/4 cup
  • Garlic powder
  • Chopped fresh parsley, 1 tablespoon
  • Honey-sweetened corn flake cereal, 5 cups
  • Chopped fresh parsley, 3 tablespoons
  • Salt, 1 teaspoon
  • Skinless, boneless chicken breast halves, 6
  • Buttermilk, 1/4 cup
  • Foil
  • Rolling pin
  • Zip lock bag, 1 gallon size
  • Baking dish, 9 inch by 13 inch
  • Combine the softened butter, 1/8 tsp. garlic powder, and 1 tbsp. parsley in a small bowl and stir to mix. Lay out a 1 foot square piece of foil flat on the counter, and spread the butter mix on the foil so that it forms a 1/2 inch layer. Place the foil in the freezer so the butter will harden.

  • Make the breading for the dish by adding the cereal, 1 1/2 tsp. garlic powder, 2 tbsp. parsley, paprika, and salt in a large plastic zip lock bag. Lay it flat on the counter and crush the contents using a rolling pin.

  • Preheat your oven to 375 degrees Fahrenheit, and grease a 9 inch by 13 inch baking dish. Pound the chicken until it is 1/4 inch thick.

  • Remove the now-hardened butter from the freezer. Slice it into 6 equal strips, one for each chicken breast, and place the strips of butter onto the chicken. Roll up the chicken breasts and hold them in place using toothpicks.

  • Dip the chicken into a wash of buttermilk, and then roll them in the breading you made from the cereal, coating them well. Bake the chicken uncovered in the cooking dish for 30 to 40 minutes, until there is no pink left in the meat and the breading is golden brown.

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