Chicken Kiev with Braised Baby Bok Choy

I’ll be honest, this was not dinner last night.  I’ve been slackin’ on posting on time.  I don’t mean to, but I’ve been busy with Jute trying to get her back on track.  So now, I’m trying to wake up early to pound out some of these recipes QUIETLY before the girls wake up!  Oh, mommy, you so sneaky!

While this did take me a few days to get around to, it’s probably one of my HIGHEST recommendations to make for yourself, because it. Was. SO. GOOD.  I mean it.  I haven’t licked the plate in a LONG time, but this dish came with a REQUIREMENT that the diner leave their dignity at the door.  It was totally worth it!

Keep in mind, for those of us who have to keep track of macros, that this is a high calorie, high protein dish.  When I do something like this, I make sure the rest of my day is based around things like salads and soups in order to accommodate a big meal at the end of the night.  Some people aren’t super comfortable doing this, and it’s okay, either cut this recipe in half, or don’t make it.  But for me, I need a good, traditional dinner sometimes to keep living WELL on any diet, and I like keto because when I balance my business, I can have it.  If you can’t LIVE with your dietary choices longterm, they’re way less likely to result in lasting health, and while I’m not speaking from a professional nutrition background, you can read these findings in innumerable studies with just a quick search on Google.

Chicken Kiev with Braised Baby Bok Choy

Cutting into this chicken made me so stinkin’ happy. Seriously.


  • 2 Chicken breasts
  • 12 slices of prosciutto (for those of us on a budget, look for prosciutto at Aldi or Trader Joe’s.  Aldi is my first choice, because I can get a pack of prosciutto {which I THINK is 12 pieces?   Might just be 10, don’t quote me} for $2.99, but TJ’s has it for about $4.49 so either way it’s affordable.)
  • 3/4 stick of softened, salted butter (appx 1/3 c)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp (ish) of cracked black pepper
  • 1/4 tsp (ish. You can add more or omit depending on how salty you like things) Himalayan pink sea salt
  • 3 tbs chives, minced
  • 1 garlic clove, minced + 2 cloves minced (set aside for baby bok choy)
  • 2 tbs parsley, minced
  • 3 heads baby bok choy, trimmed, and each bulb sliced into 6th’s lengthwise (I slice the bulb itself into 6ths, then pull up the leaves to keep that part kinda natural looking.  I just like it that way.)


  1. Preheat the oven to 375.
  2. Make your compound butter. Place your butter, cayenne, black pepper, sea salt, chive, parsley, and garlic in a small bowl and smash it all up with a fork. Set aside.
  3. Cut  your chicken.  Here’s how.  On the back of the chicken, you’ll notice the tenderloin.  Cut that off and set aside.  Now, cut the chicken in half to make 2 flat pieces, being careful to leave that ragged, underside piece whole and without holes as much as humanly possible.  Place each flat piece between two pieces of plastic wrap, salt liberally (before the top piece of plastic goes on obviously), and then pound flat and even.
  4. Once you have 4 flat pieces, roll some butter up in there.  Take a dollop of compound butter and make a little log with it, about maybe 1/2″ in diameter and long enough that you’ll be able to wrap it completely with the chicken.  Lay it in the widest part and (shockingly enough) roll it up completely in the chicken.   What do I mean by completely?  Treat it like a burrito and fold the edges all over that piece, then roll. Try to make sure that once that butter melts, it’s not coming out of this thing.  Do this with all  4 pieces of chicken.  You’ll almost positively have compound butter leftover; I’m counting on this for your bok choy.  If you had some kind of genetically modified, buffed up chicken and you DON’T have butter left…. then either don’t make bok choy or make more butter.  Your choice.  Or be a monster and steam the bok choy and eat it plane…. but don’t expect anyone else to eat that garbage.  Steamed vegetables with nothing on them are the pits.
  5. Now’s the good part.  Some people like to be lame and only wrap each chicken in 2 pieces of prosciutto.  We don’t play that way around here.  We go big or go home, and wrap each of these suckers in three (count em, THREE!) pieces of prosciutto.  And this not only makes us look like we’re BAMF’s (Bronze Age Monkey Finders, obviously), but it also helps to seal up any potential leak points for the butter. So, as you may have inferred, wrap that chicken up in an effort to totally encase each chicken piece.
  6. In a heavy bottom skillet, heat a solid 2-3 tbs of high heat oil, and sear the prosciutto seam sides first.  At some point, I’m going to have to post a tutorial video on how to sear, but things have been busy with Juliette around here lately, so this week is not the week.  For now, suffice to say you will need to heat the pan until the oil is shimmering (almost smoking, looks ripply, and moves quickly around the pan), then place the piece seam side down and allow to chill there for like 3 minutes or so to make SURE that prosciutto gets DARK and crispy.  Repeat that on all sides, then place on a cookie sheet and, when all pieces have been seared, toss that whole kit and caboodle into the oven.  Let it bake for about 30 minutes, then remove and allow to rest for about 15 minutes before cutting into them.
  7. While the chicken is baking, take the opportunity to start the bok choy.  In a large sauce pan, heat the remaining compound butter and allow to sizzle for a minute or so, then add about 1/2 c chicken broth.  Add the bok choy, toss around to coat, salt liberally (which, honestly, I don’t always say but I ALWAYS recommend.  If it’s food, put a TON of salt on it.  Put salt on your salt.  I will support and applaud you.), and then cover with a lid just slightly ajar to allow a LITTLE bit of that steam to escape.  Let it simmer while the chicken cooks, shimmying it around every so often to make sure you don’t wind up burning the bageezus out of it.  Once you’ve got just crispier than the consistency you like (for me I go al dente all the way, but people differ on this issue so use your judgement and just avoid making mush.  Don’t make your family cry on Kiev night.), take off the heat and cover.  Don’t forget it will continue to cook another level over while it sits.

So at this point, you can plate everyone up!  I cut everyone’s Kiev for them because one of my diners (Hazel) is 18 months old and cannot be trusted with knives, and the other (Steve) is a goofball and cannot be trusted with knives for eerily similar reasons.

Hope you love this like we did!

Chicken Kiev with Braised Baby Bok Choy


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