Chicken Kiev

Chicken Kiev

William Anatooskin 10

"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."


1 h 2 m servings 485 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 39.9 g
  • 80%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  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.


  • 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.
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Your rating



  1. 55 Ratings


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...

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 pat...

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.

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...

You all have to try Uncle Bill's recipes. He's great.

This recipe is good, but I just want to remind that Kiev is the capital of Ukraine NOT Russia!! So this is Ukrainian Chicken Kiev recipe.

I mixed dill, parsley and garlic powder into the butter. Boyfriend (Russian) thought it was fantastic. Thanks!

My husband and I just love it! I didn't have to change the recipe at all!

This was quite easy to make although I couldn't taste the dill. Perhaps add more dill to the flour mixture next time. Also, I used pre-crushed corn flakes instead of bread crumbs which made it...