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Chicken Kiev is a superb dish that is a real classic with chefs. It is made by putting a seasoned butter inside a flattened chicken breast and it is absolutely delicious.

I give it a twist, as I tend to be a cheese fanatic, and the bite of monterey jack cheese goes well with the sweet chicken meat in this version of the classic chicken Kiev dish.
As a variation, you might like to try the monterey jack cheese in the center and rather than rolling them in bread crumbs, try rolling the final roll into crushed cheese crackers such as Pepperidge Farms Goldfish crackers..


* 1 cup butter
* 3 cloves minced garlic (very finely minced or pounded
* 2 Tbsp. chopped fresh parsley
* 1 tsp. dried or fresh basil leaves chopped
* 1/2 tsp. salt
* 1/8 tsp. pepper
*1/2 cup shredded colby jack cheese
* 8 whole chicken breasts, boned and skinned
* 2 eggs, beaten
* 2 Tbsp. water
* flour
* 1-1/2 cups dry bread crumbs

In large deep skillet melt the butter and saute the garlic until tender. Remove from heat and add parsley, basil, salt, and white pepper. Pour into small dish and place in refrigerator until hard.

Pound chicken breasts until they are about a 1/4″ thick.

Divide the now hardened butter into 8 pieces. Place a piece of butter in the center of each chicken. Top with a tablespoon of the cheese grated and roll the chicken closed and pick to hold it..

In a low shallow bowl, beat the eggs with the 2 Tbsp. water.
Dip each chicken bundle into the egg mixture, then into flour, back into egg mixture, then roll them in bread crumbs. Refrigerate for 1-2 hours.

Preheat oven to 400 degrees F. Place chicken bundles on baking sheet . Bake at 425 degrees F for 20-25 minutes until chicken is golden brown and the cheese has begun to seep out. (do not cut into chicken pieces to test them, as the cheese and butter will run all over. Use a meat thermometer to test them if you are concerned about them being done.

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