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Baked Chicken Kiev

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When I lived on my own and had my first apartment, I always stocked my freezer with frozen supermarket chicken kievs. You know the ones I’m talking about – the individually wrapped bricks of tasteless chicken that’s loaded with fat and sodium. Why did I find them so appealing? Convenience. Sad, but true.

But times have changed and I stopped buying those things. Thank goodness for Alton Brown because his recipe for chicken kiev puts the supermarket versions to shame! The tender chicken remains juicy and that burst of fresh herb butter in the middle adds some buttery goodness. Rather than frying the kievs as originally called for in the recipe, I baked mine instead. I also added some finely shredded Parmesan cheese to the breadcrumb mixture for additional flavor and to help it brown nicely in the oven. The results?They were absolutely delicious… and no leftovers!

Baked Chicken Kiev
recipe adapted from Alton Brown

8 tablespoons (1 stick) unsalted butter, room temperature
2 tablespoons of unsalted butter, melted and cooled for the coating
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon garlic powder, plus extra for seasoning chicken
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko)
1/4 cup finely shredded Parmesan cheese

Combine butter, parsley, tarragon, garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer and whip together. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/5 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. Wrap up the remaining 1/5 of the compound butter to use for the breading.
Place egg and water mixture in 1 pie pan. Melt the remaining 1/5 of the compound butter and add it to the 2 cups panko and parmesan cheese in a different pie pan. Stir the butter with the panko and cheese to fully combine.
Dip each breast in the egg mixture and then roll in the buttered panko. Gently place each breast on a baking sheet, sealed-side down, and bake in 350 degree oven until golden brown, approximately 15-20 minutes, until the internal temperature reaches 165 degrees F. Serve hot.

* To make ahead/freezer meal – After coating each chicken kiev, place in an oven- and freezer-proof baking dish or gallon sized freezer bag; then freeze. When ready to prepare, bake from frozen in preheated oven for 25-35 minutes or until the internal temperatue reached 165 degrees.

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Comments

  1. ~~louise~~ says

    I adore Chicken Kiev. When I was a young cook, I tried to impress company with those frozen things. UG Even a bit of doctoring didn't make them pleasant.

    Yours looks scrumptious Joelen.

    Thanks for sharing…

    Reply

  2. Erin says

    I was just thinking the other day how infrequently I buy frozen dinner type stuff anymore. So much better to make stuff like this at home. This looks so good, especially baked instead of fried!

    Reply

  5. Nicole says

    My 9 yr old asked for chicken kiev for his bday dinner… i always buy those gross frozen things. I told him that I was going to try and make them from scratch. Your recipe sounds delicious, and I cant wait to make them for him tonight. Thanks!

    Reply

  6. MrsLewis says

    I have a question: When making this for the freezer, do I still need to put the chicken in the refrigerator for 2 hours prior to coating?
    Thanks so much. 🙂

    Reply

  7. What's Cookin Chicago says

    Thanks for your question MrsLewis! Chilling the chicken for 2 hours prior to coating helps the chicken retain it's shape, making it easier to coat. I haven't tried coating the chicken immediately after filling with the compound butter but you can try it. If need be, using toothpicks to hold everything in and keep it's shape will make coating the chicken easier before you pop it into the freezer. Let me know how it goes!

    Reply

  10. Koni says

    If I'm using thawed, previously frozen chicken breasts, should I cook the kiev's before re-freezing them? I know it's dangerous to re-freeze raw chicken. Thoughts?

    Reply

  12. carpet_woman says

    I make my Cordon Bleu and freeze. I wasn't sure I could bread it then frezze so I would defrost, then bread, then bake. Knowing I can bread & freeze and then bake from frozen is AWESOME! And now I can make half as Kiev for a change of pace – woo hoo. Thanks for the ideas

    Reply

  13. Anonymous says

    If you cook the chicken before freezing it, are you able to reheat it in the microwave directly from the freezer for an easy lunch?

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  16. Gaille says

    When planning on baking frozen, non-baked foods, should defrost overnight in the frig 1st. The amount of time it takes to bake "straight-from-the-freezer" foods prevents it from being as good a time-saver. I keep a list of what's in freezer (& which shelf to find it easier) and then pull it out night before, place on plate to de-frost. When you come in the door at night, turn on the oven, run to the bathroom and change clothes, then back to kitchen to place de-frosted meal in pre-heated oven…. voila! meal is usually ready in 30 minutes or so (allowing you to pour glass of wine and turn on the relaxing music)

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  17. Lauren says

    It also took an hour of baking for the frozen meat to reach 165. But it tasted fantastic. The chicken I used was fresh, not frozen previously. It was pretty salty for my taste, even with skipping the step to salt the breasts. The compound butter is what makes this dish so fantastic.

    Reply