This chicken was super yummy! I couldn’t find bread crumbs when I wanted to make this, so I substituted crushed up cornflakes instead. It gave it a really fun crunch and the chicken tasted great! In case you couldn’t tell, this recipe is probably not low-fat (see all that butter you are basting with?) But – it tastes great and is way better than those frozen Chicken Kiev things we used to get at the grocery store when I was a kid. Do they even make those anymore? Anyway, enjoy!
Baked Chicken Kiev (adapted from CooksRecipes.com)
4 boneless, skinless chicken breasts
salt and pepper
1/4 C. butter, softened
1/2 C. dried tarragon* (see note)
1/2 C. AP flour
2 eggs, beaten
1 C. crushed cornflakes
melted butter for basting
(*Note: You can substitute dried basil or marjoram in place of the dried tarragon. I didn’t have any, and I’m not sure even where to buy tarragon spice in Russia, so I just used a little of both basil AND marjoram in this recipe!)
Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray and set aside.
Pound chicken breasts to 1/4 – in. thickness. Lightly season both sides of chicken with salt and pepper.
Combine 1/4 C. butter and tarragon* in same bowl and mix well. Place equal portions butter in the center of each chicken breast. Roll up chicken and secure ends with toothpicks if needed.
Roll each chicken breast in flour, dip in the eggs, then coat with cornflakes. Arrange the four chicken breasts in the prepared dish.
Bake until golden brown, about 20-25 minutes, basting several times with melted butter.