Oven-Baked Cheese-Stuffed Chicken Kiev

Without frying, very tender, juicy and incredibly tasty! These Kiev cutlets are made from pounded chicken breasts. And unlike the classic recipe, they turn out to be dietary. Because they are baked in the oven and contain white poultry meat.
cook time: 2h 55 min
Logan Winslow
Oven-Baked Cheese-Stuffed Chicken Kiev

Nutrition Facts (per serving)

202
Calories
11g
Fat
7g
Carbs
20g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Butter 50 g
Eggs 1 pc
Hard cheese 30 g
Chicken breasts 2 pc
Breadcrumbs 4 tbsp
Dill to taste

Recipe instructions

Step 1

Step 1
How to make chicken Kiev in the oven? Prepare all the necessary ingredients. Sort out the dill, rinse and be sure to dry. The cheese you use for the cutlets should melt well; mozzarella is also perfect here. Remove the butter from the refrigerator in advance so that it becomes soft.

Step 2

Step 2
Finely chop the dill and place in a bowl. Add soft butter and grated cheese on a medium or fine grater. Salt everything and mix so that the products are evenly distributed.

Step 3

Step 3
Spread the film on the table and put the cheese mixture on it. Using your hands and film, form a sausage. Wrap it in film and put it in the freezer for one hour. It should be about 2cm in diameter, otherwise you will have to cut it in half to be able to seal it loosely inside the patty.

Step 4

Step 4
Wash and dry the chicken breast. Cut each breast lengthwise into two pieces.

Step 5

Step 5
Cover a piece of breast with film and pound it very carefully, being careful not to tear the meat. Salt and pepper the pounded breast.

Step 6

Step 6
Cut the frozen cheese sausage into quarters. Place one on each edge of the chopped part of the breast and, wrapping it with a roll, fold the edges, form a Kiev cutlet. It is most convenient to do this with wet hands, then they will not stick.

Step 7

Step 7
The chicken should fit tightly to the cheese filling and completely cover the fillet, otherwise the oil will leak out when heated and the cutlet will be dry. Place in the refrigerator and let sit for 20-30 minutes so that the cutlet joints stick together better.

Step 8

Step 8
Break the egg into a bowl and stir until smooth. Dip each cutlet completely into the egg.

Step 9

Step 9
Place the cutlet in the egg in breadcrumbs and coat thoroughly. They should be completely covered with breadcrumbs. It is best to use small crackers; they cover the surface of the cutlets better.

Step 10

Step 10
Grease a baking dish with vegetable oil and place the cutlets Kiev style, seam side down.

Step 11

Step 11
Place in a hot oven and bake chicken Kiev for 60 minutes at 180 degrees. If you want a crispier crust, after 50 minutes brush them with melted butter or vegetable oil. Determine the exact time based on your oven. Don’t be lazy to periodically check the degree of readiness of the dish so as not to overcook or undercook it.

Step 12

Step 12
Remove the form with Kiev cutlets and serve them immediately with any side dish. Bon appetit.

Additional rubrics

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