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

The Ukrainian Chicken Kiev is a classic dish that boasts tender chicken breast stuffed with garlic herb butter and then pan-fried to perfection. This dish is popular in Ukraine and is also enjoyed in many other countries around the world. The origins of Chicken Kiev are disputed, with some claiming it originated in Russia, while others insist it is purely Ukrainian. Regardless of its origins, this dish is a well-loved and delicious addition to any dinner table.

What sets Chicken Kiev ...

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Ingredients

  • 8 (4 ounce) skinless, boneless chicken breast halves
  • ⅓ cup butter, softened
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 eggs
  • 3 tablespoons water
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried dill weed
  • ½ cup all-purpose flour
  • ½ cup dry bread crumbs
  • 2 cups vegetable oil
  • ½ lemon, sliced
  • ¼ cup chopped fresh parsley

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
  • To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
  • When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
  • In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
  • Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

    • Nutrition

    756 cal.

    • Total Fat: 66g
    • Saturated Fat: 13g
    • Cholesterol: 133mg
    • Sodium: 197mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 30g
    • Vitamin C: 9mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 362mg

    Categories

    Poultry recipes
    Main recipes
    European recipes
    Ukrainian recipes
    Chicken recipes