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How to Make Chicken Kiev - A Step-by-Step Guide

Chicken Kiev is a classic Ukrainian dish that has made its way into international cuisine. This dish consists of a succulent chicken breast filled with seasoned butter and herbs, then coated in breadcrumbs and fried to perfection. The result is a crispy and flavorful exterior with a juicy and buttery center, making it a favorite among many.

Although there are many variations of Chicken Kiev, the traditional recipe calls for using boneless, skinless chicken breasts. The key to making t...

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Ingredients

  • ⅓ cup butter
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 pounds skinless, boneless chicken breast halves
  • 2 eggs
  • 3 tablespoons water
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried dill weed
  • ¾ cup all-purpose flour
  • ¾ cup dry bread crumbs
  • 2 cups vegetable oil for frying
  • ½ lemon, sliced
  • ¼ cup chopped fresh parsley

Information

  • Prep Time: 50 mins
  • Cook Time: 12 mins
  • Total Time: 1 hr 2 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    485 cal.

    • Total Fat: 25g
    • Saturated Fat: 9g
    • Cholesterol: 181mg
    • Sodium: 304mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 40g
    • Vitamin C: 11mg
    • Calcium: 69mg
    • Iron: 3mg
    • Potassium: 392mg

    Categories

    Fried recipes
    Breaded recipes
    Stuffed recipes
    Baked recipes
    Gourmet recipes