The Chicken Kiev Recipe is believed to have been invented in the Ukraine, hence the name Kiev. However, a food historian (William Pokhlebkin) claims it was first prepared in Russia. Either way, this recipe is absolutely delicious, elegant and quite easy to make – but gives the impression you slaved for hours in the kitchen.
Usually this dish is deep fried. My chicken kiev recipe is oven baked, making it a much healthier choice. It also makes it easier, for I prepare everything in advance and bake it in the oven before serving. No foul smell in the house, no hostess smelling like a greasy diner! 🙂
- 8 chicken breasts halves (skinless and boneless, about 2 lbs)
- ½ cup dry bread crumbs
- ½ cup grated Parmesan cheese
- 1½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 4 Tbsp butter
- 1 Tbsp chopped parsley
- 4 oz mozzarella or jack cheese cut in 8 strips (1/2 in by 1½ in)
- 2 eggs beaten with 2 Tbsp water
- Flatten chicken breasts by placing them, one at a time, between 2 plastic sheets and pounding them with a flat mallet or underside of a small frying pan. About ¼ inch thick. Set aside;
- In a pie dish, combine bread crumbs, Parmesan, salt, pepper and 1 tsp oregano;
- In a small bowl, make a paste with butter, parsley and ¼ tsp oregano;
- On the lower edge of each breast, put ½ Tbsp of herb butter and one strip of cheese;
- Fold lower edge over filling, then fold sides and roll up to enclose filling (like a fajita);
- Roll each bundle in egg mixture, drain excess and roll in bread crumb and coat evenly;
- Place bundles, seam side down, without touching in a baking pan;
- Cover and refrigerate for at least 4 hours or overnight;
- Bake uncovered at a 425 degree until chicken is golden on the outside and chicken meat is no longer pink. Cut to test (about 30 minutes).
Even though reparation time says 30 minutes, remember it has to sit in the refrigerator for at least 4 hours.