Absolutely 5 stars (and then some) on this one! A lot of prep work but OMG the end result is so incredibly decadent it's beyond words. I served this to a private group of friends and everyone, I mean EVERYONE, just about fainted from either the butter or the incredible taste! Paired with a mixed salad and mashed potatoes...If you don't try it, you will never know. 5 Thumbs up Chef John! You hit this one out of the ballpark!
to stick the flattened chicken breast meat together more effectively, I would suggest that you add a touch of cornstarch (preferably organic!) to areas that you're sealing- it really makes a difference in how well the chicken holds together. I also use this for saltimbocca, and other stuffed chicken breast dishes. Flour works as well, but will affect the flavor, and may come loose.
I have been using allrecipes for years (9? 10?), and this is my first review. That should tell you how great the instructions were for making this dish. It was perfectly seasoned, perfectly spiced, perfectly timed, and the "how to" was perfectly explained. I have made this dish ONE TIME and it turned out divine. I am a pretty good cook, but I didn't think I could pull off cooking a wad of butter inside a chicken wrap without having it melt all over the place, but Chef John has explained things so that even the most novice cook could pull off a masterpiece. THIS RECIPE IS AMAZING; DON'T CHANGE A THING.
Terrific and delicious recipe. I followed it exactly as directed and it turned out amazing!! Thank you Chef John for the rolling technique as well, the delicious center stayed put until the final reveal. I'll definitely use that technique with other stuffed chicken recipes. Yum!
Chicken Kiev is my husband's favorite recipe! I've been using a very old recipe, which sometimes worked but wasn't always reliable. I'm so glad I found this one! The only change I would make is adding a little tarragon to the garlic butter. I love the taste of the tarragon with the other ingredients.
OMG! What a decadent Chicken Kiev. Chef John you did it again! A little more prep but the ending results was magnificent.:-)
Look no more for another chicken kiev recipe! There are other kiev recipes with more reviews but this is the absolute best! My family loved it as it tasted like something that you would be served at a 5 star restaurant. Make sure you use fillets rather than the entire breast as it will take literally forever to pound it out into a thin layer. I didn't use a mortar and pestle for making the butter but I'm ordering one because I can only imagine that it'll make the filling taste even better. I froze the patties the night before and battered fried and baked the day of serving.
I would give this 10 stars. Delicious doesn't even begin to describe how this tastes. I do have to admit I did change 1 thing I ground up my chicken in my food processor. When ever I pound out chicken breasts and try to fill them I always lose the filling no matter what I do. Ground chicken was much easy to work with. The only bad thing was that the meat was sticky so I was wetting my hands a lot. The taste was exquisite the absolute best I have ever had. The butter garlic and parsley combo is perfect and the pinch of cayenne just brings it over the top. I didn't think the prep was really that bad I think it was well worth it!!! Thanks Chef John:)
Thanks for the great recipe, i followed the instructions literally and it turned out great.
It takes much time but not much effort though.
For me i found it easier to prepare the buttery filling the night before serving to save time
Second tip is to hold the shape of the chicken ball while in oven i used the cupcake tin and when the ball leaked some of it's liquid filling it just absorbed by the crispy skin.
Great recipe
Too much work too little taste. Used to order in restaurants and loved it. Needs Parmesan or something
