A simpler way to make this classic dish!
Preheat oven to 375 degrees.
Mix basil, oregano, parsley, diced shallots, and salt and pepper with bread crumbs in a shallow bowl.
In another shallow bowl, melt half the butter; add the white wine and mix.
Cover the chicken breasts with parchment paper, or place in a plastic bag, and pound until roughly even in thickness. No need to go crazy, this just helps them cook evenly.
Dip each chicken breast in the melted butter and wine mixture, then roll in bread crumbs and place in a (greased) baking pan (I find that metal works best).
Drizzle some of the extra wine and butter over the breaded chicken, and cover tightly with foil.
Bake until fully cooked, about 30-45 minutes. Remove the foil and bake an additional 15 minutes or so, until the breading is nicely browned. Keep your eye on the bottom of the chicken—you don’t want the underside to still be soft or soggy.
Serve over rice, garnished with fresh parsley and lemon wedges.
If you want to inject a bit more flavor, you can make a sauce by sauteing more shallots with wine and butter over medium heat. Pour sauce over chicken and rice before garnishing with lemon and parsley.
You must be logged in to post a review.
The chicken turned out to be very moist and delicious. I did pour the extra butter sauce over the top before cooking and I made the extra sauce but only used it to moisten the tops where I hadn’t drizzled the extra sauce prior to cooking. Next time, I’ll just use it all then. My husband dislikes white meat chicken because it is usually dry. He loved this recipe and my kids & I did too!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
3 Comments
Leave a Comment
You must be logged in to post a comment.
westerngirl1 on 5.9.2011
Awesome dish and DEFINITELY chicken kiev. This is just a simpler and better way to cook it – no raw inside section and dry exterior. I love it!
WonderSpot on 9.10.2009
Chicken Kiev is commonly stuffed, but not always. Its simplest definition is simply chicken dipped in butter, breaded, and fried. Mostly I use the name because it tastes so similar to more traditional Kiev dishes.
mazdee on 9.9.2009
This sounds very good, but why do you call it Kiev? That dish has a lump of seasoned butter inside, that kind of bursts out when you cut into it. This doesn’t do the same thing. I think you should change the name of your dish, even though I will try your recipe!