Chicken Kiev and I go way back. It was something my mom and I would make when my dad and brothers were out of the house, but regardless, we’d always order it in Ireland. When visiting Ireland, the food is just a better quality. Their Chicken Kiev at most places isn’t that frozen piece of chicken stuffed with mystery butter from the grocery store, rather a gorgeous filet of chicken breast, pan fried to perfection, with a garlic butter sauce draping it oh so delicately.
I love it. You should love it, too. I also love butter, but hey, I’m trying to make things a bit healthy around here, so I have my twist on a healthier, dairy-free Chicken Kiev. I use my trusty baked chicken recipe and create a gorgeous garlic olive oil with parsley that drizzles over it so perfectly. If butter is more your thing, go for it. I LOVE BUTTER, but this olive oil drizzle was just as incredible. It may be only of my favorite meals I’ve made this year. And I hope it’s one of your favorites, too!
For the chicken
- 2-4 chicken breasts
- 4 tbsp egg whites
- 1 cup bread crumbs
- Salt, pepper, garlic powder, and a pinch of paprika
For the sauce
- 2-5 cloves of garlic, minced
- 4 tbsp olive oil or butter…if you’re wanting butter instead 🙂
- 1 tbsp of parsley, fresh or dried
- salt and pepper to taste
- Preheat your oven to 425 degrees and spray a baking sheet or tin foil with olive oil spray
- Pound chicken breasts to get them nice and thin. Dredge them in flour, egg, and breadcrumbs.
- Bake chicken for 25-30 minutes or until a safe temperature to eat (165), flipping sides half way though cooking.
- While chicken is cooking, prepare your sauce. Place everything in a pot on the lowest of low simmers until the garlic is completely cooked through. Do not boil your oil or get it too hot. This can be dangerous!
- Once your chicken is out of the oven, it’s time to serve. I serve it up with my favorite Spicy Zucchini Orzo recipe, or you can serve with any other rice, pasta, or vegetables.
- Drizzle your garlic olive oil on your chicken and bon appetit!