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Chicken Kiev

Chicken Kiev

  • Prep

    50 m
  • Cook

    12 m
  • Ready In

    1 h 2 m
William Anatooskin

William Anatooskin

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 39.9 g
  • 80%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

STARDUST_331
81

STARDUST_331

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!

TRACY32999
57

TRACY32999

1/10/2006

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)??

TRACEYS
39

TRACEYS

3/13/2003

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.

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