Quick Chicken Kiev
4 servings
40 minutes
Quick Kiev-style cutlets are a simplified version of the famous dish that originated in Russian and French culinary traditions and has become popular worldwide. This variant retains the juiciness of chicken fillet complemented by a delicate creamy filling and aromatic crispy crust. Unlike the classic recipe, no complex shaping or breading is required here — everything is prepared faster and easier. Baked cutlets are perfect for dinner or festive tables, and their rich flavor with hints of cream cheese and fresh herbs pairs excellently with mashed potatoes or vegetables. Due to the simplicity of preparation, this dish can easily be added to everyday menus without sacrificing its sophistication.
1
Preheat the oven to 200 degrees.
2
Make pocket-like cuts on the side of each chicken fillet.
3
Fill the pockets with cream cheese.
- Cream cheese: 50 g
4
Place the stuffed chicken on a greased baking sheet.
- Butter: 25 g
5
Wash and chop the parsley.
- Parsley: 0.5 bunch
6
In a blender bowl, mix breadcrumbs, chopped parsley, egg, softened butter, a little salt and pepper.
- Breadcrumbs: 75 g
- Parsley: 0.5 bunch
- Chicken egg: 1 piece
- Butter: 25 g
- Salt: to taste
- Ground black pepper: to taste
7
Divide the prepared mass into 4 parts and place on each fillet.
- Chicken breast fillet: 4 pieces
8
Bake in a preheated oven for about 20-25 minutes.
