Low Sodium Chicken Kyiv

Elevate your weeknight dinner with this Low Sodium Chicken Kyiv, a healthier twist on the classic indulgent dish. Featuring juicy, boneless chicken breasts stuffed with a luxurious garlic herb butter made from unsalted butter, fresh parsley, dill, and a hint of lemon zest, this recipe delivers rich, savory flavor without added sodium. Coated in crispy panko breadcrumbs and golden-brown perfection, each bite offers a delightful balance of crispiness and melt-in-your-mouth decadence. Baked to ensure a heart-friendly approach, this low-sodium version retains all the traditional charm while keeping it lighter on the salt. Perfectly paired with a simple salad or roasted vegetables, this elegant dish is a wholesome, guilt-free treat that satisfies both comfort food cravings and dietary needs. Great for family dinners or special occasions, it shows that delicious doesn't have to mean high in sodium.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup unsalted butter
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon lemon zest
• 0.5 teaspoon freshly cracked black pepper
• 0.5 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 3 tablespoons olive oil

Directions

Step 1

Begin by making the garlic herb butter. In a bowl, combine the unsalted butter, parsley, dill, garlic, lemon zest, and black pepper. Mix until well combined.

Step 2

Place the herb butter on a piece of plastic wrap and roll it into a log. Seal it tightly and put it in the freezer to harden while you prepare the chicken.

Step 3

Take each chicken breast and use a sharp knife to make a pocket by cutting horizontally into the thickest part of the breast, being careful not to cut all the way through.

Step 4

Remove the herb butter from the freezer and cut it into 4 equal slices.

Step 5

Place one slice of the chilled butter into the pocket of each chicken breast. Use toothpicks to secure the opening if necessary.

Step 6

Set up a breading station by placing the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third dish.

Step 7

Dredge each chicken breast in the flour, ensuring it is fully coated, then shake off the excess. Dip it into the beaten egg, followed by rolling it in panko breadcrumbs.

Step 8

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Step 9

Once the oil is hot, carefully place the breaded chicken breasts into the skillet. Cook until they are golden brown on both sides, about 3-4 minutes per side.

Step 10

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).

Step 11

Let the chicken rest for 5 minutes before serving, allowing the juices to redistribute.

Step 12

Serve warm, paired with your favorite low-sodium side dish.

Nutrition Facts

Serving size	(787.4g)

Amount per serving	% Daily Value*
Calories	2434.6

Total Fat 164.9g	0%
Saturated Fat 69.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 958mg	0%
Sodium 799.3mg	0%
Total Carbohydrate 93.0g	0%
Dietary Fiber 4.7g	0%
Total Sugars 4.0g
Protein 151.4g	0%

Vitamin D 84IU	0%
Calcium 197.0mg	0%
Iron 11.8mg	0%
Potassium 1375.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 24.6%

Carbs: 15.1%