Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried. Here's a recipe for the real deal. Say 'da' and enjoy!

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Ingredients

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

Directions

Instructions Checklist
  • In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.

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  • Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.

  • Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.

  • Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.

  • In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

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

704 calories; protein 35.4g; carbohydrates 26.4g; fat 50.5g; cholesterol 202.1mg; sodium 484.6mg. Full Nutrition
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Reviews

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
(99)
Rating: 4 stars
02/25/2010
this is the first time that I ever made this dish, I diidn't fry it, I drizzled with olive oil and baked it at moderate heat for about 25 minutes. It's very good and not at all greasy like I thought it would be. I used a mixture of Italian bread crumbs and panko crumbs and so it was really crispy. Thanks for a great recipe. I would have rated this 5 stars, but never having it beofre, I had nothing to compare it to. Read More
(10)
Rating: 5 stars
02/17/2020
Great recipe. Ditto to the comments about flattening to a 1/4 of an inch or so. I left mine too thick and had to re-fry some of them which was a bummer. Read More
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