One of my favorite childhood dinners was my Mom’s Chicken Kiev. She had a secret to the ultra-flavorful chicken breasts. She stuffed the flattened breasts with frozen balls of seasoned butter, and then rolled it in Cream of Chicken Soup, and then breadcrumbs and parmesan cheese and baked in the oven. While I am often tempted to add another spice or prosciutto to the stuffing, I always end up just making them like Mom. Keep these simple and make them often for your family. Watch the video to see how easy they are to make.
Chicken Kiev with Parmesan
- 1 stick butter softened plus 8 pats for baking
- 2 tablespoons minced fresh chives
- Salt & ground black pepper to taste
- 4 whole chicken breasts skinned and boneless
- ½ cup AP flour
- 2 cans Cream of Chicken Soup
- 1 1/2 cups breadcrumbs
- 1 cup parmesan
Mix the butter & chives in a small bowl. With a tablespoon form 8 balls and place on waxed paper on a small tray. Freeze for 30 minutes.
Cut each breast in half lengthwise. With a heavy mallet, pound each half between two sheets of wax paper until ½ inch thick and even all around. Repeats with all the breasts.
Salt and pepper the inside of the breast half. place a frozen ball of butter in the center and roll up. Fasten the two ends with toothpicks.
Set up the breading station. Put the flour and chicken soup each in their own try. Add the parmesan cheese to the breadcrumbs in a third try. Have a 9 X 13 baking pan ready.
Using your hands, carefully roll the chicken bundles in the flour, then the chicken soup, and finally in the breadcrumb mixture. Place in the pan. Finish breading the rest of the chicken bundles.
Place a pat of butter on top of each breaded bundle.
Bakes in a 400 degree oven for 30 minutes or until the chicken is golden brown.
Serve and remove toothpicks before eating.