Country-Style Chicken Kiev

Country-Style Chicken Kiev
2 Reviews
Preparation takes a little more time for this old favorite, but the taste is well worth the effort!
20 min
Prep Time
Total Time
4 servings



4 tablespoons
Land O Lakes® Butter, softened
2 tablespoons
chopped green onion
1 tablespoon
chopped fresh parsley
1/4 teaspoon
1/8 teaspoon
coarsely ground pepper


4 (6 ounce)
boneless skinless chicken breasts
1/4 cup
Land O Lakes® Butter
2/3 cup
panko bread crumbs
1/4 cup
chopped fresh parsley
1/4 teaspoon
1/4 teaspoon
dried thyme leaves
1/8 teaspoon
coarsely ground pepper


  1. Combine all filling ingredients in bowl. Divide into 4 equal portions. Wrap each in plastic food wrap; freeze at least 30 minutes.
  2. Heat oven to 350°F.
  3. Flatten each chicken breast to about 1/4-inch thickness by pounding between sheets of waxed paper. Place 1 portion frozen filling onto each flattened breast. Roll and tuck in edges of chicken; secure with toothpicks.
  4. Melt 1/4 cup butter in 8-inch square baking dish in oven. Combine all remaining chicken ingredients in small bowl. Dip chicken rolls in melted butter; coat with crumb mixture.
  5. Place chicken into prepared baking dish; sprinkle with remaining crumb mixture. Bake 50-60 minutes or until chicken is fork tender. Remove toothpicks before serving.

Recipe Tips

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


Years ago I purchased a metal recipe box by Land O'Lakes with an original butter-box design. This box included the Country style chicken kiev recipe as posted by David above.. I have made it regularly since then, it is one of my family favorites, simple and delicious. I am surprised it disappeared from the recipe list.


I've made the Original Recipe from the Cookbook since the early 80's Everyone in my family Loves it. I'm waiting for the 3 - 5 minutes now, and then we EAT!!!!!


your original recipe is very different from this one. 2/3 C. land o lakes sweet cream butter 1/4 tsp. salt 1/2 C. fine dry bread crumbs 2 chicken breasts, split ( about 1 1/2 lb.) 2 Tbl. grated parmesan cheese 1/4 C. dry white wine or apple juice 1 tsp. each basil leaves and oregano leaves 1/4 C. chopped green onion 1/2 tsp. garlic salt 1/4 C. chopped parsley Preheat oven: 375. In heavy 2-Qt. saucepan, melt butter. Meanwhile, on piece of wax paper combine bread crumbs, parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter, then roll in crumbs to coat. Place skin side up in ungreased 9" square baking dish. Bake near center of 375 oven for 50 or 60 min. or until golden brown And chicken is tender. Meanwhile, add wine , green onion and parsley to remaining melted butter (about 1/2 C.). When chicken is golden brown, pour butter sauce mixture around and over. Return to oven for 3-5 min. or just until sauce is hot. Serve with sauce spooned over. YIELD: 4 half breasts.


I have used this recipe ever since I was given the recipe book many years ago. It's quick and easy. I now keep a log of the filling in the freezer for hectic nights. Also, if you don't have the crackers- just lightly cruch corn flake style crumbs and substitute them! You can also add herbs to the filling as your taste (or the occasion) dictate. Chives, chopped parsley, and oregano have all been thrown in there with good results.

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