Delicious Baked Chicken Kiev

Delicious Baked Chicken Kiev

Jessica 10

"This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!"

Ingredients 1 h {{adjustedServings}} servings 331 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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  1. In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
  2. Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  4. Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
  5. Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.
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Reviews 88

  1. 112 Ratings


Try rolling your chick breasts in egg (beaten) and then flour. Place in the refrigerator for at least an hour to allow the sealing to take place - otherwise your butter oozes out and the seal helps keep it in. After you pull them out of the refrig - roll in buttermilk and I used plain corn flakes. I agree with the other reviewer - parsely (even dried) in your butter stuffing mixture makes this more traditional, beautiful and palatable. In addition, I used minced fresh garlic instead of powdered - just my personal preference.


This is a good recipe, I grew up eating chicken kiev as my family is acually from kiev...I haven't had it in a while because of the high calorie content, but that has now changed, i did make a few changes, first I added fresh parsley to the butter mixture, when it's ready and you pierce the chicken it's much more pallate pleasing that way. Then, I also use a little flour after i roll the chicken, when combining this with eggs instead of the buttermilk, it helps to seal the butter inside. I also double rolled the chicken in bread crumbs. Overall this is a fantastic way to eat chicken kiev, I made it for my eastern european grandma who was a professional chef for 40 years, and she knew the difference right away, but even so found it to be very good. Enjoy!


This is mine but I had a few tips. If you add the rest of the cereal mixture with a little buttermilk/butter they are great to add to each bite of chicken. i call them "crunchies". i kinda guesstimated at the amounts of spices, you can figure out how much of what is best for you. i looove garlic and the sweetness of the cereal with it tastes sooo good. Since the honey sweetened flakes seem to be gone try frosted flakes!! It is very good! also I've made this with chicken tenders, melted the butter mixture and injected them instead of rolling around the frozen butter. faster and easier and just as good!