Country Style Chicken Kiev
A rich, buttery herb sauce covers this breaded and baked chicken to create sheer perfection. Adapted from an old cookbook my mom had.
- 10 Tablespoons butter unsalted
- ½ cup bread crumbs
- 1 Tablespoon basil dried
- 1 Tablespoon oregano dried
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 6 small boneless, skinless chicken breast
- ¼ cup apple juice
- 2 Tablespoons chives dried
- 1 Tablespoon parsley dried
Preheat oven to 375 °F.
Melt butter in a small saucepan, then remove from heat.
On a plate or in a broad, flat bowl, mix bread crumbs, basil, oregano, salt and garlic powder.
Dip chicken breasts in butter then coat in the bread crumb mixture. Arrange chicken in a ceramic baking dish (you can use a metal pan but I prefer ceramic for this recipe).
Bake for 25 minutes. In the meantime, add the apple juice, chives and parsley to the remaining butter and cook over low heat until butter is re-melted.
Pour sauce over the chicken and bake for an additional 10 minutes or until chicken reaches an internal temperature of 165 °F.