Stuffed Chicken Kiev
Stuffed Chicken Kiev
Equipment
- 20-30 toothpicks
- stand mixer or hand mixer
- food processor optional
Ingredients
- 6 whole chicken breast
- 1 pkg. softened regular cream cheese
- ¼ cup softened butter (1 cube)
- 2 tbsp fresh chopped parsley
- 1/2 juice of one lemon or 2-3 tsp lemon juice
- 1 tsp garlic seasoning salt
- ½ cup melted butter (2 cubes)
- 4 cups crushed corn flakes
Instructions
- Pound 6 whole chicken breasts until flat and about 1/4 inch thick, set aside. I use a meat tenderizer/mallet and sometimes, if I can get the butcher to do it for me, I'll have them tenderize the chicken breasts. This saves time so ask your butcher if you want to try it that way.
- Preheat oven to 375°
- Put 4 cups crushed corn flakes in a ziplock bag and use a rolling pin to crush them up into fine pieces. You can also do this in a food processor if you have one. Place them in a medium to large shallow bowl or pie plate and set aside.
- Place the 1 pkg. softened regular cream cheese, one ¼ cup softened butter (1 cube), 2 tbsp fresh chopped parsley, 1/2 juice of one lemon or 2-3 tsp lemon juice, and 1 tsp garlic seasoning salt into a stand mixer and mix until everything is combined well and there are no lumps of cream cheese or butter. You can also do this in a medium-sized bowl with a hand mixer or do it by hand too. Set aside.
- Melt the remaining ½ cup melted butter (2 cubes) into a shallow bowl or pie plate.
- Spray a baking dish with non-stick cooking spray.
- Take all the ingredients and line them up for an assembly line (chicken, toothpicks, butter, then cornflakes) and have your toothpicks laid out.
- Take the flattened chicken, and add a scoop of the cream cheese/butter mixture to the center of the chicken, and fold all the sides up around the filling. Use 2-4 toothpicks to pinch it together. It's okay if it's not perfect, just try to secure it so that all the filling doesn't leak out. I try to make mine in the shape of a ball.
- Once you've stuffed the chicken, dip each piece into the melted butter and then the cornflakes. Make sure to evenly coat each piece with both the butter and cornflakes.
- It's okay if they are not perfect in shape. If I use whole split breasts, they come out much larger but you can also use half breasts and the pieces will be smaller. I just use what I can find at the store. If you have smaller pieces of chicken then that's great for those people that want a smaller portion. They are quite large when you do a whole split breast.
- Add the chicken to the baking dish.
- Place uncovered in the oven set to 375° and bake for 45-55 minutes. Some of the filling will leak out of the chicken and that is normal. When you serve the chicken, make sure to scoop that overflowed filling out too! It's so good and you'll want to scrape the pan clean!
