Chicken Kiev with Edible Flower Butter

Chicken Kiev with Edible Flower Butter

Yield: Serves 4 


Butter mixture

½ cup Unsalted butter, softened

4 large Nasturtium leaves, washed, dried, cut into thin chiffonad ribbons

1 tsp Fresh rosemary, washed, dried, minced

½ tsp Fresh thyme, washed, dried, minced

3 tbsp Fresh parsley, washed, dried, rough chopped

4–8 fresh Nasturtium flowers, washed, dried, chopped

1 large Clove garlic, minced

1 tsp Lemon zest

Sea salt & pepper to taste



4 Medium sized chicken breasts, skinless boneless

6 oz Monterey Jack cheese, shredded

1 cup All-purpose flour

1 cup Italian herb breadcrumbs

1 cup Panko breadcrumbs

1 cup Shredded Parmesan cheese

3 tbsp Fresh parsley

¼ cup Mayonnaise

2 eggs, beaten

½ tsp Paprika

1 tsp Onion powder

1 tsp Garlic powder

Salt and pepper to taste




Butter Mixture

  1. Mix all ingredients in a bowl.
  2. Lay out a large piece of plastic wrap onto the counter. Spoon the butter mixture onto the wrap, concentrating on the middle, evenly dolloping mixture from one end to the other (like you would if you were making a burrito).
  3. Make a log and pull the wrap tightly to the mixture to wrap it into shape. Refrigerate until cold, approximately 15-30 minutes. Mixture can stay refrigerated up to 7-10 days, use as desired.



  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone mat.
  2. Butterfly the chicken breasts. Pound them using a mallet or the bottom of a small but heavy pot. Pound until ¼ inch is achieved across the entire surface.
  3. Season the chicken with salt and pepper. Cut your butter mixture into ¼ inch coins. Place 2 butter coins in the center of each chicken breast. Sprinkle 1.5 ounces (1/4 cup) of shredded Monterey Jack cheese into the center. Roll the chicken breasts until the ends meet, locking in the edges and the filling. Secure with toothpick.
  4. In a medium shallow bowl whisk together the flour, paprika, garlic powder, onion powder, and a sprinkle of salt and pepper. Dredge each chicken breast in this mixture, dusting off any excess.
  5. Whisk together the mayonnaise and eggs. Dip each chicken breasts into this mixture.
  6. Mix together the Italian breadcrumbs, Panko breadcrumbs, Parmesan, fresh parsley. Press and roll each chicken breast into this mixture and coat evenly.
  7. Place on a line baking sheet. Bake for 35-40 minutes or until chicken reaches 165 degrees. Let rest 5 minutes before serving. Enjoy!


Thank you to my mom for making me Chicken Kiev growing up, it is still my favorite chicken dish to date! I hope you enjoy the Edible Flower spin I’ve put on this recipe. Bisous ! 









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