Chicken Kiev

Yield: 4 servings (serving size: 1 chicken roll)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 7.3g
  • Saturated fat: 1.6g
  • Protein: 32g
  • Carbohydrate: 23.6g
  • Cholesterol: 66mg
  • Iron: 2.5mg
  • Sodium: 535mg
  • Calories from fat: 23%
  • Fiber: 0.9g
  • Calcium: 70mg

Ingredients

  • 1/4 cup yogurt-based spread (such as Brummel & Brown)
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 garlic clove, minced
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup fat-free milk
  • 2 large egg whites
  • 1/2 cup dry breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 4 teaspoons fresh lemon juice
  • Cooking spray

Preparation

  1. Combine first 4 ingredients in a small bowl, stirring well. Shape into 4 balls; place on a small plate, and freeze 20 minutes or until firm.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/8 teaspoon salt, and pepper in a shallow dish or plate.
  3. Combine milk and egg whites in a small bowl; stir with a whisk until well-blended.
  4. Combine breadcrumbs, 1/4 teaspoon salt, and paprika in a shallow dish or plate.
  5. Preheat oven to 425°.
  6. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  7. Spoon 1 teaspoon lemon juice over 1 side of each chicken breast. Place 1 herb ball in center of each chicken breast. Fold long sides of chicken over herb ball; tuck in ends, and secure with wooden picks.
  8. Working with 1 roll at a time, completely dust with flour mixture, shaking off any excess. Dip in milk mixture, and coat with breadcrumb mixture. Place on a baking sheet coated with cooking spray. Lightly coat each roll with cooking spray.
  9. Bake at 425° for 20 to 25 minutes or until done. Remove wooden picks to serve.
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