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Orange Chicken Kiev


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  • ½ cup butter, softened
  • 2 T minced chives
  • 2 T minced fresh parsley
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 6 boneless skinless chicken breasts
  • ¼ cup flour
  • 1 egg
  • ¼ cup orange juice
  • 1 cup dry bread crumbs
  • ½ tsp grated orange peel



Step 1

In a bowl, combine the butter, chives, parsley, salt and pepper. Shape into a 6 inch x 2 inch rectangle; place on waxed paper. Freeze until firm, about 30 minutes. Flatten chicken to ¼ inch thickness. Cut butter mixture into 6 strips; place one strip in the center of each chicken breast half. Roll up each and tuck in ends; secure with toothpick. Place the flour in a shallow bowl. In another bowl, beat egg and orange juice. In a third bowl, combine bread crumbs and orange peel. Coat chicken with the flour, dip in egg mixture, then roll in crumb mixture. Place seam side down on a greased 13 x 9 x 2 inch baking dish. Bake uncovered at 375 for 35-40 minutes or until chicken juices run clear. Discard toothpicks before serving.

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