EF Family Cookbook: Capon Kiev Recipe

Everlasting Footprint Family Treasures-Cookbook-Recipes

For this month’s treasured family recipe for our Everlasting Footprint Family Cookbook, we enjoy a special holiday recipe that could be great for both large or small get-togethers. Celebrate the upcoming time together with this easy, refreshing recipe.

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Some family holiday recipes taste so fantastic and look so appetizing that not only do they provide the comfort of familiar food, but they seem like they could have come from a restaurant. With Capon Kiev – one of the best stuffed chicken recipes – the presentation is always a definite hit, and I haven’t met anyone who doesn’t rave about this delicious baked chicken. It does take a bit of time to prepare, and using the highest quality ingredients contributes to a special quality that can make this one of your favorite Christmas dinner recipes.

This baked chicken recipe is one of the dinner recipes traditionally served to company on special occasions. Although a capon is not used anymore, and most people substitute ordinary chicken breasts instead, capons were fattened up to produce a more flavorful meat than chicken.

The traditional baked chicken dish commonly called Capon Kiev is thought to have originated in the Ukraine, where it has a wider meaning than one recipe. It can be almost any combination of chicken, breading, herbs, and butter, so you will find many stuffed chicken recipes calling themselves “Capon Kiev.” Our family holiday recipe is more specific, and uses both ham and garlic to boost its flavor. The optional cream sauce for this easy chicken dish should be used sparingly, as the baked chicken is rich by itself.

Capon Kiev


  • 4 large chicken breasts, pounded to about 1/4 inch thickness
  • 4 slices (sized to stuff inside the breasts) quality ham, with fat trimmed
  • 4 pats butter
  • garlic salt and garlic powder
  • 4 slices quality Swiss cheese
  • wooden toothpicks, to secure
  • 2 beaten eggs
  • Approximately 2 cups dry bread crumbs
  • Butter and extra virgin olive oil, for cooking


Preheat oven to 350 degrees. After pounding the chicken breasts, assemble each breast by sprinkling garlic salt over the inside of breast, then sprinkling garlic powder for more garlic flavor with less salt. Layer one slice of ham, a pat of butter, and a slice of cheese onto the chicken breast, tucking in all ingredients from the edges. Fold the breast over the items, tucking them inside as stuffing. Secure the chicken breast with wooden toothpicks. It may take 2-3 for each breast.

Dip each breast into egg, and then in bread crumbs. If you desire a thicker coating, recoat in egg and bread crumbs a second time. Melt butter and add some extra virgin olive oil to a skillet, and sauté the stuffed chicken breast until the color is golden. Transfer the chicken breast to a greased, oven-safe dish, and bake at 350 degrees for approximately 35 minutes, or until done. Drizzle with cream sauce, or serve the sauce on the side.

Cream Sauce


  • 2-3 Tablespoons butter, or use drippings from pan
  • 1 Tablespoon flour
  • 1/2 cup half-and-half cream
  • Splash of white wine


Melt butter (or drippings) in small saucepan. Over low heat, add flour to make a roux. Slowly add half-and-half, stirring frequently. Cook until thickened, then add wine sparingly.

Your holiday dishes become a part of your family legacy, and this easy stuffed chicken recipe is now being passed from my family to yours. Celebrate the time you have together with your loved ones, gathered around the table, enjoying the dinner recipes that make memories savory.

The Everlasting Footprint Storybook is the perfect place to share, collect, and collaborate on family recipes. Create a Footprint for a loved cook in your family, and begin to celebrate your family’s heritage together.

About Cindy Readnower

Cindy Readnower, MBA, specializes in sales, marketing, and entrepreneurship. An award-winning certified Life Coach, business consultant, and publisher at Skinny Leopard Media, she helps writers produce and promote their books. She is a newspaper columnist, author of "Inherited Secrets," and a blogger.

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