Best Oven Chicken Kiev Recipes

(OVEN) CHICKEN KIEV

Steps:

• Melt margarine.
• Combine bread crumbs, parmesan, basil and oregano.
• Dip chicken in margarine and then in crumb mixture; place in glass baking dish sprayed with cooking spray.
• Save remaining margarine.
• Bake 25 minutes in a 350 degree Fahrenheit oven (uncovered).
• Combine remaining margarine with wine, green onion and parsley.
• Pour wine mixture over chicken and bake an additional 10 minutes.
• Place cheese slices over chicken and bake another 5 minutes or until cheese is melted.

QUICK ROAST CHICKEN & HOMEMADE OVEN CHIPS WITH KIEV BUTTER

Steps:

• First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
• For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
• Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
• Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
• Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
• Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.
• First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
• For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
• Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
• Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
• Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
• Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.

OVEN CHICKEN KIEV

Steps:

• Mix margarine, chives and garlic. Shape mixture into rectangle, 3 2 inches. Cover and freeze about 30 minutes or until firm.Heat oven to 425°. Spray square pan, 9 9 2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over margarine. Fold ends up secure each end with toothpick.Mix cornflakes, parsley and paprika. Dip chicken into buttermilk, then coat evenly with cornflakes mixture. Place chicken, seam sides down, in pan.Bake uncovered about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove toothpicks.1 Serving: Calories 260 (Calories from Fat 110) Fat 12g (Saturated 3g) Cholesterol 85mg Sodium 260mg Carbohydrate 7g (Dietary Fiber 0g) Protein 31g% Daily Value: Vitamin A 18% Vitamin C 4% Calcium 2% Iron 18%Diet Exchanges: 1/2 Starch, 4 Lean MeatBetty's TipIf you don't have a meat mallet for flattening the chicken, you can use the bottom of a heavy 1-quart saucepan, a rolling pin or the side of an unopened soup can that you've wrapped in plastic wrap.