This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.

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  • Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.

  • When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.

  • In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.

  • In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

485 calories; 24.9 g total fat; 181 mg cholesterol; 304 mg sodium. 24.2 g carbohydrates; 39.9 g protein; Full Nutrition

Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2007
Excellent! Chicken kiev is always time consuming to prepare but is worth it if you use some TLC. Shape the butter into logs and freeze before using easier to stuff the breast and less likely to leak out while cooking. I added 1 tbls lemon zest to the butter to increase the lemon flavor. After assembling if you have time put the chicken in the fridge for an hour this lets the seam set and greatly reduces the chances of the butter leaking out. Instead of deep fat frying I browned the breasts in a skillet in olive oil and butter than baked for 20-30 minutes. They also freeze beautifully so make a double batch and freeze one batch so you can enjoy them quicker the next time. Just add 5-15 minutes to the baking time. Read More
(98)

Most helpful critical review

Rating: 2 stars
01/11/2006
I have to disagree with everyone who said this recipe was 'easy'. To keep it short and sweet be prepared. It was messy time consuming (getting the chicken wrapped securely around those pats of butter is HARD....rolling the chicken breasts pierced with skewers/toothpicks in the coatings and getting them well-covered is even harder!!) and the end result was very bland. Maybe I should have used some salt (which is not listed anywhere in the recipe)?? Read More
(66)
137 Ratings
  • 5 star values: 73
  • 4 star values: 51
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
04/19/2007
Excellent! Chicken kiev is always time consuming to prepare but is worth it if you use some TLC. Shape the butter into logs and freeze before using easier to stuff the breast and less likely to leak out while cooking. I added 1 tbls lemon zest to the butter to increase the lemon flavor. After assembling if you have time put the chicken in the fridge for an hour this lets the seam set and greatly reduces the chances of the butter leaking out. Instead of deep fat frying I browned the breasts in a skillet in olive oil and butter than baked for 20-30 minutes. They also freeze beautifully so make a double batch and freeze one batch so you can enjoy them quicker the next time. Just add 5-15 minutes to the baking time. Read More
(98)
Rating: 5 stars
04/19/2007
Excellent! Chicken kiev is always time consuming to prepare but is worth it if you use some TLC. Shape the butter into logs and freeze before using easier to stuff the breast and less likely to leak out while cooking. I added 1 tbls lemon zest to the butter to increase the lemon flavor. After assembling if you have time put the chicken in the fridge for an hour this lets the seam set and greatly reduces the chances of the butter leaking out. Instead of deep fat frying I browned the breasts in a skillet in olive oil and butter than baked for 20-30 minutes. They also freeze beautifully so make a double batch and freeze one batch so you can enjoy them quicker the next time. Just add 5-15 minutes to the baking time. Read More
(98)
Rating: 5 stars
12/31/2003
This recipe is really good however I had a hard time keeping the butter in the chicken. I fried the chicken for about 2 minutes on each side then baked it for about 15 minutes in a 350 degree oven and it came out perfectly. I did use more dill because I love it. A great recipe! Read More
(84)
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Rating: 2 stars
01/10/2006
I have to disagree with everyone who said this recipe was 'easy'. To keep it short and sweet be prepared. It was messy time consuming (getting the chicken wrapped securely around those pats of butter is HARD....rolling the chicken breasts pierced with skewers/toothpicks in the coatings and getting them well-covered is even harder!!) and the end result was very bland. Maybe I should have used some salt (which is not listed anywhere in the recipe)?? Read More
(66)
Rating: 4 stars
02/15/2005
Prior to using a recipe from this web page I like to read the reviews. I took a few things into account like not lemoney enough and to filet the chicken breasts. I did not have fresh herbs so I used dried ones and added one more tsp of lemon juice. I also prefer my chicken kiev baked so I added some extra virgin olive oil to the bread crumbs prior to the coating step. I then baked for 30 minutes at 350 degrees. They were so good my 5 and 3 year olds made up a new word to describe how good this was. My husband thought they were better than the store bought brands...definitely will make these again....They were a big Valentine's Day HIT!! Read More
(64)
Rating: 5 stars
03/13/2003
Bill this recipe is wonderful. It is fairly easy to make & delicious. I did use the coating mixture for chicken nuggets for my son & he loved them. I have already added this to my recipe box. Read More
(43)
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Rating: 4 stars
02/02/2010
Good when stuffed and baked. I've never had good luck flattening chicken evenly so I cut a slit and pocket in each breast and pushed squeezed or otherwise injected the butter/chive/parsely mixture in the pocket. It didn't leak out and still kept the chicken moist. It looks very impressive when done and tastes great! Read More
(43)
Rating: 5 stars
10/06/2009
Delicious! I added some dill to the bread crumbs and opted to bake rather than fry (375 degrees F / 190 degrees C for 30 to 40 minutes) for a healthier version. Read More
(34)
Rating: 5 stars
06/23/2003
Make sure you flatten the chicken very thin or you'll have difficulty rolling it into a neat packet. I used a seasoned bread crumb mixture I had on hand and probably should have stuck with the recipe. The herb/butter mixture deserves the 5 stars in this recipe! Very good...will definately try again sticking a little closer to the original recipe. Read More
(24)
Rating: 5 stars
06/03/2010
I will NEVER buy a packaged kiev again. I think the dill did it. Followed receipe only added BonBell cheese (1/2) per breast. All I can say is excellent. Fried to brown finished in oven (350 degrees for 30 mins.) Read More
(22)