Chicken Kiev

Chicken Kiev

51
William Anatooskin 10

"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!"

Ingredients

servings 704 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 50.5 g
  • 78%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • 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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Reviews

51
  1. 78 Ratings

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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 ...

Prior to using a recipe from this web page I like to read the reviews. I took a few things into account, like not lemoney enough and to filet the chicken breasts. I did not have fresh herbs so...

Good when stuffed and baked. I've never had good luck flattening chicken evenly so I cut a slit and pocket in each breast and pushed, squeezed or otherwise injected the butter/chive/parsely mixt...

Delicious! I added some dill to the bread crumbs, and opted to bake rather than fry (375 degrees F / 190 degrees C for 30 to 40 minutes) for a healthier version.

Make sure you flatten the chicken very thin or you'll have difficulty rolling it into a neat packet. I used a seasoned bread crumb mixture I had on hand and probably should have stuck with the ...

Beginner cook and this was excellent. I added a touch (two leaves of basil)to the recipe. Be sure to flatten breasts to about 1/4 inch else they don't cook sufficiently.

I'd never tried making Chicken Kiev before, but the recipe turned out better than I've ever eaten! I highly recommend this, as long as you have a couple of hours to spare.

This is Chicken Kiev as I remember it done right! Thanks a lot.

The best chicken kiev I've ever had in my life!!!!!