This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!

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Ingredients

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

Directions

  • In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.

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  • Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

  • Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.

  • Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

Nutrition Facts

331 calories; 9.6 g total fat; 89 mg cholesterol; 821 mg sodium. 30.9 g carbohydrates; 29.8 g protein; Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/18/2006
Try rolling your chick breasts in egg (beaten) and then flour. Place in the refrigerator for at least an hour to allow the sealing to take place - otherwise your butter oozes out and the seal helps keep it in. After you pull them out of the refrig - roll in buttermilk and I used plain corn flakes. I agree with the other reviewer - parsely (even dried) in your butter stuffing mixture makes this more traditional beautiful and palatable. In addition I used minced fresh garlic instead of powdered - just my personal preference. Read More
(131)

Most helpful critical review

Rating: 3 stars
06/28/2005
The taste isn't bad but not spectacular either. The taste alone would warrant 4 stars. However I'm giving it 3 because this meal is so darn hard to prepare. Be prepared for one heck of a mess when you make this. Is it worth it? On a regular basis no but it is a nice change of pace. It's not a bad idea to double the sauce/stuffing recipe. It seemed on the light side to me. Read More
(8)
113 Ratings
  • 5 star values: 46
  • 4 star values: 50
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
12/18/2006
Try rolling your chick breasts in egg (beaten) and then flour. Place in the refrigerator for at least an hour to allow the sealing to take place - otherwise your butter oozes out and the seal helps keep it in. After you pull them out of the refrig - roll in buttermilk and I used plain corn flakes. I agree with the other reviewer - parsely (even dried) in your butter stuffing mixture makes this more traditional beautiful and palatable. In addition I used minced fresh garlic instead of powdered - just my personal preference. Read More
(131)
Rating: 4 stars
12/18/2006
Try rolling your chick breasts in egg (beaten) and then flour. Place in the refrigerator for at least an hour to allow the sealing to take place - otherwise your butter oozes out and the seal helps keep it in. After you pull them out of the refrig - roll in buttermilk and I used plain corn flakes. I agree with the other reviewer - parsely (even dried) in your butter stuffing mixture makes this more traditional beautiful and palatable. In addition I used minced fresh garlic instead of powdered - just my personal preference. Read More
(131)
Rating: 4 stars
12/05/2006
This is a good recipe I grew up eating chicken kiev as my family is acually from kiev...I haven't had it in a while because of the high calorie content but that has now changed i did make a few changes first I added fresh parsley to the butter mixture when it's ready and you pierce the chicken it's much more pallate pleasing that way. Then I also use a little flour after i roll the chicken when combining this with eggs instead of the buttermilk it helps to seal the butter inside. I also double rolled the chicken in bread crumbs. Overall this is a fantastic way to eat chicken kiev I made it for my eastern european grandma who was a professional chef for 40 years and she knew the difference right away but even so found it to be very good. Enjoy! Read More
(99)
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Rating: 5 stars
04/15/2008
This is mine but I had a few tips. If you add the rest of the cereal mixture with a little buttermilk/butter they are great to add to each bite of chicken. i call them "crunchies". i kinda guesstimated at the amounts of spices you can figure out how much of what is best for you. i looove garlic and the sweetness of the cereal with it tastes sooo good. Since the honey sweetened flakes seem to be gone try frosted flakes!! It is very good! also I've made this with chicken tenders melted the butter mixture and injected them instead of rolling around the frozen butter. faster and easier and just as good! Read More
(54)
Rating: 4 stars
10/23/2006
This was really good but I made a few minor changes. Instead of making my own butter I used pre-made garlic butter. I won't do this again as the garlic flavour was just too strong. Instead of using butter milk I used an egg wash as this seals the chicken so all the butter doesn't leak out. Lastly I did not use honey corn flakes I just used regular cornflake crumbs which I seasoned. This was a really good/quick dish we'll definitely eat it again. Read More
(34)
Rating: 5 stars
01/14/2004
This recipe was sooo good. I was totally skeptical of the seasonings with the sweet cereal but they complimented each other so well. I tried another chicken recipe from this site that I thought I would like but didn't at all and I almost didn't try this because of it but it was soo good. I used some Sazon instead of paprika (didn't have any) and it was just great. From one Jess to another Thanks! Read More
(25)
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Rating: 5 stars
09/09/2005
This is now one of my husbands favorite meals. It's easy and quick to make. I my own variation of it with omitting the garlic powder from the butter mixture and adding some lemon juice. I also use regular bread crumbs or crushed stuffing mix (when I use stuffing I don't add the other spices) instead of corn flakes. Lastly I dip the chicken in either ranch dressing or eggs (whatever I have around) instead of using buttermilk. It's a great recipe! Read More
(25)
Rating: 4 stars
01/08/2004
I love chicken kiev in restaurants but have never been able to duplicate it at home this recipe comes close. The only thing I would change is instead of using sweetened cereal for the coating I would use plain corn flakes. Next time I may also just try italian-seasoned bread crumbs and leave out all the other spices that are supposed to go into the coating. The contrast between the sweetness of the coating and the chicken was just to odd for my family's taste. Other than that the chicken tasted great and I will definitely be making this recipe again. Read More
(20)
Rating: 5 stars
04/16/2005
My Husband and i rate this a 5 star it was very good and somewhat easy to make. Due to the fact that i did not have all the ingredients on hand I did make a few minor changes i used plain corn flake cereal and dried parsley (not fresh). It turned out great even with the changes. thank you for sharing this recipe. Read More
(20)
Rating: 5 stars
12/28/2003
Excellent flavor. My husband even liked it. Couldn't find honey frosted cereal so used plain old frosted flakes. Read More
(20)
Rating: 3 stars
06/28/2005
The taste isn't bad but not spectacular either. The taste alone would warrant 4 stars. However I'm giving it 3 because this meal is so darn hard to prepare. Be prepared for one heck of a mess when you make this. Is it worth it? On a regular basis no but it is a nice change of pace. It's not a bad idea to double the sauce/stuffing recipe. It seemed on the light side to me. Read More
(8)