Oven-Baked Chicken Kiev Recipe

Some recipes have been around so long, people aren't quite sure how they originated. Chicken Kiev is one such dish. The herb-y, buttery creation came into existence in either the 19th or 20th century, and has its roots in either Russia or Ukraine. However, when it's dinnertime and you're hungry, these details probably aren't at the forefront of your mind.

"Anyone who has had chicken Kiev knows that the best part about it is the delicious melted butter inside the chicken," Jessica Morone says, wisely stating the rich entree's enduring appeal. She's developed a recipe for the classic poultry dish that's a bit more convenient without sacrificing flavor: "Most chicken Kiev recipes involve frying the chicken, even if you are just frying it for a couple of minutes before baking it. In this recipe the chicken is completely baked, which makes it a lot easier," she says. It also makes it a bit healthier, but don't worry, it still tastes delicious. Here's how to make it.

Chicken Kiev starts with chicken breasts (boneless and skinless, to be exact), but you also need salted butter, breadcrumbs, flour, eggs, chives, parsley, and lemon juice. You probably have most of those ingredients in your kitchen already!

This process begins with butter. Place softened butter in a bowl and stir in the parsley, chives, and lemon juice. Once it's thoroughly combined, shape it into a log and wrap it in plastic. Keep it in the fridge until you're ready to use it. "You can make the butter mixture up to three days ahead of time," Morone says, in case you like to plan in advance.

Meanwhile, place the chicken breasts in plastic bags (or plastic wrap) and pound them until they're thin and uniform.

Now, butter and chicken become one. Divide your compound butter into four equal chunks and place each one in the center of every chicken breast. Bring the sides of each chicken breast piece up around the butter (similar to a ravioli or dumpling) and secure it with toothpicks.

You're almost done! Take your butter-stuffed chicken and coat it in flour, then dip it in beaten eggs, then finally cover it in breadcrumbs. Once you've done that, they need to go in the fridge or freezer for a bit of time. "Chilling the chicken before cooking it helps to seal the butter in and makes it less likely that the butter will leak out when you cook it," Morone notes.

Pop your chicken in the oven until each piece is golden, crunchy, and perfectly cooked. All that's left is to serve it up and enjoy — just make sure you take out the toothpicks first. "I like serving chicken Kiev with mashed potatoes, but you can put whatever your favorite side dish is with this. It works with any kind of potato, pasta, rice, or veggie," Morone says.

Chicken Kiev isn't necessarily the greatest contender for leftovers night, but you can certainly still dig in the day after you cook. "This is best served right after you bake it, since when it is refrigerated the breadcrumb exterior will start getting soggy, but you can store leftovers in an airtight container in the fridge for 2 to 3 days and reheat leftovers in the oven at 350 F for about 10 minutes until hot," she notes.