Carrie’s Experimental Kitchen

Turkey Kiev

Turkey Kiev: Boneless turkey breast stuffed with a mixture of butter, fresh tarragon, and parsley; then coated with panko breadcrumbs and baked.

 

Turkey Kiev: Boneless turkey breast stuffed with a mixture of butter, fresh tarragon, and parsley; then coated with panko breadcrumbs and baked.

Every once in a while when we were younger, my mom would buy frozen dinners to heat up for my sister and me on those busy nights where it was virtually impossible to get a home cooked meal on the table. We didn’t eat them often, but my favorite was always Chicken Kiev.

Turkey Kiev

As a kid, I thought it was “fancy”, but I’ve never made it before nor have my kids ever tried it. When turkey cutlets were on sale recently at my local grocer, I decided to make one of my childhood favorite meals and came up with this version of Turkey Kiev.

Kiev butterThe dish itself is traditionally considered to be of Ukrainian origin since its name comes from Kiev, the capital of Ukraine and was introduced in Britain in 1976. Turkey (or chicken) Kiev is made by using boneless chicken breasts that have been pounded flat and then filled with a mixture of butter, parsley, and tarragon.

 

Boneless turkey breast stuffed with a mixture of butter, fresh tarragon, and parsley; then coated with panko breadcrumbs and baked. Click To Tweet

Once you combine the butter with the fresh herbs, you have to freeze it so that all of the butter doesn’t melt and ooze out of the chicken prior to the chicken being cooked. I froze mine for a few hours, but it should be ok after 30 minutes or so. You could even prepare the butter the day before.

Turkey Kiev: Boneless turkey breast stuffed with a mixture of butter, fresh tarragon, and parsley; then coated with panko breadcrumbs and baked. 

After you add the butter mixture to your chicken, you then roll the chicken and seal with toothpicks, bread the chicken in flour, egg wash and breadcrumbs; then bake until golden brown.

 

My family really liked this recipe for Turkey Kiev and the fresh green color from the herbs certainly remind me of Spring. Some of the butter did ooze out a bit so it wasn’t overly buttery inside, but the flavor was wonderful. I served ours with fresh green beans and herbed rice. ~Enjoy!

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Turkey Kiev
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Turkey Kiev: Boneless turkey breast stuffed with a mixture of butter, fresh tarragon, and parsley; then coated with panko breadcrumbs and baked. 

Course: Main Entree
Servings: 4
Calories: 374 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 lb. Boneless Turkey Breasts
  • 1/4 c. Fresh Parsley
  • 2 tbsp. Fresh Tarragon
  • 4 tbsp. Butter
  • 1 c. Panko Breadcrumbs
  • 1 Large Egg + water for egg wash
  • 1 c. All-Purpose Flour
  • Toothpicks
  • Cooking Spray
Instructions
  1. Add the parsley, tarragon and butter to a mini food processor and pulse until well combined. Place on a piece of plastic wrap and wrap tightly forming a log. Freeze for a minimum of 30 minutes or up to 24 hours before adding it to the chicken.
  2. Preheat oven to 425 degrees F and prepare three bowls for breading the turkey. One for flour. One for egg wash. One for breadcrumbs.
  3. Using a meat mallet, pound the turkey cutlets until they are about 1/4" thick. Remove the butter from the freezer and slice into four equal parts. Place one piece of butter in the center of each cutlet, then roll the cutlet as tight as you can and seal shut with 2-3 toothpicks.
  4. Dip the rolled cutlet first into the flour, then egg wash and then breadcrumbs and place on a baking sheet. Repeat.
  5. Spray the breaded turkey cutlets with cooking spray and bake for 15-20 minutes or until turkey is cooked through.
Recipe Notes

Nutrition Facts
Turkey Kiev
Amount Per Serving (1 g)
Calories 374 Calories from Fat 122
% Daily Value*
Total Fat 13.5g 21%
Cholesterol 77mg 26%
Sodium 146mg 6%
Total Carbohydrates 31.8g 11%
Dietary Fiber 1.5g 6%
Sugars 1.6g
Protein 30.3g 61%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Turkey Kiev: Boneless turkey breast stuffed with a mixture of butter, fresh tarragon, and parsley; then coated with panko breadcrumbs and baked.

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