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Oven-baked Chicken Kievs with Cucumber Salad

Oven-baked Chicken Kievs made from fresh, not frozen meat but with the same delicious garlic butter juices and extra crunchy coating. Ready to eat in 30 minutes.

Oven Baked Chicken Kievs

Another recipe that’s somewhat of a classic, and one that I used to thoroughly enjoy as a child. Mum would often make De Vollailes with a salted cucumber salad on Sundays in place of a Sunday roast – her gas oven was very temperamental, perhaps that’s why she had a home rotisserie *wonders*

My oven-baked version of the Kievs is quite simple really and can be easily adapted for gluten and dairy allergies.

Most traditional recipes ask that you freeze the rolled up chicken breasts before coating and deep frying. Frankly, who has the time nowadays, and unless you are prepping them for dinner the week coming, I suggest making them fresh.

And whichever breadcrumbs you choose – sourdough, multigrain or even gluten-free, do yourself a favour: double coat the Kievs. There’s something magical about the thick crunchy skin on that chicken. Now, the trick to securing the juices inside the Kiev without pre-freezing, and aside from the double coating which helps, is to use toothpicks; 2–3 per roll. Remove just before serving. I missed one so Mr Chipconnoisseur got a bit of a fright.

As for the Cucumber Salad, it’s one of the most refreshing, spring-smelling salads I know. 4 simple ingredients: cucumbers, salt, cream and dill. And in my own version, some baby spinach leaves as well. Not much can beat that.

Oven-baked Chicken Kievs with Cucumber Salad
Votes: 10
Rating: 4.1
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Chicken Kievs made from fresh, not frozen meat but with the same delicious garlic butter juices and extra crunchy coating. Ready to eat in 30 minutes.
    Servings
    2
    Servings
    2
    Oven-baked Chicken Kievs with Cucumber Salad
    Votes: 10
    Rating: 4.1
    You:
    Rate this recipe!
    Print Recipe
    Chicken Kievs made from fresh, not frozen meat but with the same delicious garlic butter juices and extra crunchy coating. Ready to eat in 30 minutes.
      Servings
      2
      Servings
      2
      Ingredients
      For the Chicken Kievs:
      • 2 x 150 g free-range skinless chicken breasts
      • 30 g butter
      • 3 garlic cloves. crushed
      • 2 tsp Freshly chopped parsley
      • 2 tsp lemon juice
      For the coating:
      • 1 egg
      • 15 g butter melted
      • 2/3 cup breadcrumbs of your choice
      For the Cucumber Salad:
      • 1 cucumber sliced thinly with a vegetable peeler
      • 1/2 tsp salt
      • 1/2 cup fresh cream
      • 1/2 tsp chopped dill
      • 1 cup baby spinach leaves
      To serve, optional:
      • a lemon wedge
      Servings:
      Units:
      Instructions
      To prep the chicken breasts:
      1. Butterfly the chicken breasts - using a sharp knife cut the breast almost in half horizontally. Open up, you should have one heart-shaped piece.
      2. Tip: cover chicken with a sheet of cling film to avoid bits flying around.
      3. Flatten the breats to a uniform thickness of about 0.5cm (1/4in) with a meat tenderiser.
      To roll up the Chicken Kievs:
      1. Working from the wider side, place half the butter and garlic into the middle of each breast.
      2. Drizzle with lemon juice.
      3. Now roll up each breast tighly, folding in the sides a little.
      4. Secure sides and middle flap with toothpicks.
      To coat the Chicken Kievs:
      1. Whisk together egg and melted butter.
      2. Roll each Chicken Kiev in the egg until evenly coated.
      3. Dip into breadcrumbs and roll until coated.
      4. Repeat the process one more time for each Kiev.
      To bake the Chicken Kievs:
      1. Place crumbed Kievs on a baking tray and bake on the top shelf of a pre-heated oven for 20 minutes, turning over half way through.
      In the meantime make the Cucumber Salad:
      1. Place sliced cucumber and salt in a bowl.
      2. Mix well and refrigerate for 10 minutes.
      3. Add cream and dill then mix well.
      4. Lastly, add spinach leaves and mix again.
      Recipe Notes

      For a gluten and dairy free version: use gluten-free breadcrumbs and dairy-free spread. Recipe at Wholesome Cook

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      15 comments

      Nami | Just One Cookbook July 20, 2012 at 2:05 pm

      I love the breaded oven baked chicken with refreshing cucumber salad! That’s true – we don’t have time to freeze this unless we plan the meal ahead. Most of time I don’t even remember to take out the frozen chicken to defrost. 😀

      Reply
      Ben July 20, 2012 at 6:58 pm

      This looks so tasty, I haven’t had a Kiev in ages. Always too scared to over cook them. Will try your method

      Reply
      Katherine S July 20, 2012 at 6:59 pm

      I am always tempted to buy the frozen ones but I’ve read the labels. So much better your way. Salad sounds nice too!

      Reply
      Meg July 20, 2012 at 7:01 pm

      Hi Marty, when can I come over for dinner? You have just cooked one of my favourite meals in the world. Salivating…

      Reply
      Timothy R July 20, 2012 at 7:01 pm

      It’s like a much better version of schitzel, isn’t it?

      Reply
      love2dine July 20, 2012 at 8:26 pm

      This is something new to me, looks so good, got to try them out

      Reply
      Raymund July 23, 2012 at 7:08 am

      Kiev or Cordon Bleu are one of my fave preparation for chicken

      Reply
      Jennifer @ Delicieux July 23, 2012 at 10:16 am

      This looks fantastic Maureen. I especially love the cucumber salad. Cucumber salads are always popular in our house.

      Reply
      Danielle July 23, 2012 at 1:23 pm

      Martyna, Yum! Although the cream in the cucumber salad seems indulgent for a regular family dinner. I have a half cucumber in the fridge (leftover from your yummy sweet’n sour pork with Anathoth tomato relish recipe) which I would love to use to try this salad. Is there an alternative to cream you couold reocmmend?

      Reply
      Martyna @ Wholesome Cook July 23, 2012 at 1:29 pm

      Hi Danielle, we had the Sweet and Sour Pork on Friday night! Snap! As for the salad, you could just use full cream milk or Carnation light and creamy evaporated milk, adding perhaps a little less if you like.

      Reply
      Weebo June 21, 2013 at 7:32 am

      Hi the ingredient list has parsley but I can’t see it being used in the recipe. Do we add it to he butter and garlic mixture?

      Reply
      Martyna @ Wholesome Cook June 21, 2013 at 10:12 pm

      Yes, sorry! I must have missed that!

      Reply
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      Billie March 1, 2014 at 2:25 pm

      Do you have directions if I make ahead and freeze them? Bake from frozen at 350 for 50 minutes?

      Reply

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