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Chicken Kiev bursting with buttery goodness. It’s what’s for dinner.

A friend once told me his favorite meal that his mother makes is Chicken Kiev but that it was really hard to make. This sounded like a challenge in my head. I’ve made Chicken Cordon Bleu in the past and it’s not hard (not easy, but not hard) and Chicken Kiev is another stuffed chicken breast meal, so yes, I had to try it out.

I searched around the interwebs and Pinterest and found a recipe from Jo Cooks Blog that looked really good and had a good breakdown of steps to follow. Chicken Kiev is chicken breast that is pounded flat and thin and then rolled around a delicious mound of herb butter that you make and freeze, then roll into the chicken (I keep them in my freezer now to be able to make this on a whim) and then crust the chicken for crispy exterior once cooked. When you cut into the chicken, that delicious buttery goodness melts out, so I do suggest making some rice or potatoes or french bread to help sop up that yummy, melty goodness.

Cut open, the herbed butter melts out onto the plate while keeping the flavor inside the chicken as well.

I made rice pilaf and side salad to go with our Chicken Kiev, it was a success. I believe the recipe by Jo Cooks has you fry the chicken first, but I do think there are recipes out there where you can forego that step and move right to the baking with a quick broil at the end – Pinterest has lots of options I’m sure.

Chicken Kiev served with Rice Pilaf and Side Salad

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