Chicken Kiev

Name: Chicken Kiev
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2¾ tbsp Butter; 2 cloves Garlic; ½ oz Fresh Parsley; 1½ tsp Salt; 1½ lb Potato; 2 tbsp Olive Oil; ½ tsp Black Pepper; 3 oz Panko; ¼ cup All-Purpose Flour; 1 Egg; 1½ lb Chicken Breast; 10½ oz Peas

By Eatpace

Chicken breasts hold garlic-parsley butter under a crisp baked breadcrumb coating, with roasted potatoes and peas alongside. The potatoes roast while you fill and bread the chicken.

Total: 55 min; 20 prep · 35 cook
Serves: 4; Scale it below
Calories: 657; kcal per serving
Protein: 52g; per serving

Plan this dinner Jump to recipe

Breaded chicken Kiev with roasted potatoes and green peas on a plate.

55 min

Method

7 steps Oven 400°F 20 min prep · 35 min cook

Prep

Step 1. Mix Butter, Garlic, Fresh Parsley and one-third of the Salt. Divide into four small logs and freeze until firm, about 10 minutes.
Step 2. Heat the oven to 400°F (200°C). Toss Potato with half the Olive Oil, half the remaining Salt and half the Black Pepper on a sheet pan. Roast until starting to brown, about 15 minutes.
Step 3. Meanwhile, mix Panko with the rest of the Olive Oil in a shallow bowl. Put All-Purpose Flour and Eggs in separate shallow bowls. Line a second sheet pan with parchment.

Cook

Step 4. Cut a deep pocket into the side of each Chicken Breast, without cutting through. Tuck in a butter log and press the opening closed. Season with the rest of the Salt and Black Pepper.
Step 5. Coat each breast in flour, then egg, then the oiled crumbs, pressing to help them stick. Place seam-side down on the lined pan.
Step 6. Turn the potatoes and return them to the oven. Bake the chicken on a separate rack until golden and cooked through, about 20 minutes; the potatoes should be browned and tender. Remove both pans.
Step 7. Meanwhile, boil Peas in a saucepan of water until tender and bright green, about 3 minutes. Drain, then serve with the chicken and potatoes.

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Tips

Good to know

Check the thickest part of the chicken, avoiding the butter pocket: it should reach 165°F.

Swap it

Use gluten-free flour and breadcrumbs for a gluten-free coating.

Leftovers

Refrigerate leftovers within two hours and reheat until the chicken reaches 165°F.

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