Make Great Chicken Kiev

Edited by Robbi, Eng, Lynn, Anonymous and 2 others

Chicken Kiev.jpg

Named after a city in the Ukraine, chicken Kiev is a famous dish that is considered by some to be the shining star and the seat of Russian cooking. It's simple to make but delicious, especially when served fresh off the stove.

Was this helpful? Yes | No | I need help

Traditionally, Chicken Kiev was served with the wing still attached to the breast. This was primarily for presentation, not taste, and made it more difficult to prepare. You won't see this done too often today.

Was this helpful? Yes | No | I need help

Even without the wing, this light, delectable dish is rich in flavor and relatively low in fat. This recipe calls for some advance preparation, but the resulting taste is well worth the additional time you'll put into it.

Was this helpful? Yes | No | I need help

This version of the recipe is adapted from a recipe by Rebecca Moore. Enjoy!

Ad

Ingredients

  1. 1
    1 cup of butter, softened to room temperature
    Advertisement
    Was this step helpful? Yes | No | I need help

  2. 2
    1 tablespoon minced garlic
    Advertisement
    Was this step helpful? Yes | No | I need help

  3. 3
    1 tablespoon lemon juice
    Was this step helpful? Yes | No | I need help

  4. 4
    2 tablespoons freshly chopped parsley
    Was this step helpful? Yes | No | I need help

  5. 5
    ¼ teaspoon of salt
    Was this step helpful? Yes | No | I need help

  6. 6
    ¼ teaspoon of black pepper
    Was this step helpful? Yes | No | I need help

  7. 7
    6 boneless, skinless chicken breast halves
    Was this step helpful? Yes | No | I need help

  8. 8
    3 eggs
    Was this step helpful? Yes | No | I need help

  9. 9
    ¼ cup of water
    Was this step helpful? Yes | No | I need help

  10. 10
    1 teaspoon of dried dill weed
    Was this step helpful? Yes | No | I need help

  11. 11
    1 cup all-purpose flour
    Was this step helpful? Yes | No | I need help

  12. 12
    1 cup Panko (Japanese) bread crumbs
    Was this step helpful? Yes | No | I need help

  13. 13
    3 cups vegetable oil for frying
    Was this step helpful? Yes | No | I need help

Directions

File00090.jpg
  1. 1
    In a small bowl, mix butter, garlic, lemon juice, salt, and pepper.
    Mix until thoroughly blended.
    Advertisement
    Was this step helpful? Yes | No | I need help

  2. 2
    Place mixture on a piece of waxed paper and roll into a log.
    Place in freezer until firm.
    Was this step helpful? Yes | No | I need help

  3. 3
    Trim any excess fat off of chicken breasts, pat them dry with a paper towel, and place each breast in between two pieces of plastic wrap.
    (A quart sized freezer bag works as well.)
    Was this step helpful? Yes | No | I need help

  4. 4
    Using the smooth side of a meat mallet, pound each chicken breast until it is about ¼ inch thick.
    (If you get them too thin, the meat will tear.) The edges should be a bit thinner and this will help to seal in the butter when cooking.
    Was this step helpful? Yes | No | I need help

  5. 5
    Sprinkle each side of the chicken breasts with salt and pepper.
    Was this step helpful? Yes | No | I need help

  6. 6
    Remove butter from freezer and cut into six equal portions.
    Place one portion of butter in the center of each breast.
    Was this step helpful? Yes | No | I need help

  7. 7
    Fold the sides and one end of the breast over the butter.
    Was this step helpful? Yes | No | I need help

  8. 8
    Fold the other end in and roll it up completely.
    Repeat with the other chicken breasts. If needed, secure the rolled up breast with small meat skewers.
    Was this step helpful? Yes | No | I need help

  9. 9
    Place flour and bread crumbs in separate, medium sized, shallow dishes.
    Was this step helpful? Yes | No | I need help

  10. 10
    In a medium mixing bowl, combine eggs and water.
    Beat until eggs are thoroughly incorporated.
    Was this step helpful? Yes | No | I need help

  11. 11
    In a medium sized pan for deep frying, heat oil to around 370 degrees F.
    Was this step helpful? Yes | No | I need help

  12. 12
    Gently roll chicken breasts in flour.
    Was this step helpful? Yes | No | I need help

  13. 13
    Dip into egg mixture until coated.
    Was this step helpful? Yes | No | I need help

  14. 14
    Move immediately to bread crumbs and coat evenly.
    Was this step helpful? Yes | No | I need help

  15. 15
    Place one chicken breast carefully into oil and fry for around five minutes, turn over and fry for an additional five minutes or until golden brown and cooked through (juices run clear).
    Was this step helpful? Yes | No | I need help

  16. 16
    Serves six people.
    Best when served immediately.
    Was this step helpful? Yes | No | I need help

    Advertisement

Serving suggestions:

For an elegant dish, try serving your chicken Kiev over a bed of long grain and wild rice or freshly steamed spinach. Any type of light side dish will accompany this rich entry very nicely.

Comments

VisiHow welcomes all comments. If you do not want to be anonymous, register or log in. It is free.




LadyGeek
Featured Author
94 Articles Started
2,223 Article Edits
68,130 Points
LadyGeek is a featured author with VisiHow. LadyGeek has achieved the level of "Major" with 68,130 points. LadyGeek has started 94 articles (including this one) and has also made 2,223 article edits. 426,000 people have read LadyGeek's article contributions.
LadyGeek's Message Board
LadyGeek: Hi, my name is LadyGeek.
LadyGeek: Can I help you with your problem about "Make Great Chicken Kiev"?
 

Article Info

Categories : Meats & Main Dishes

Recent edits by: Yuliya, Anonymous, Lynn

Share this Article:

Thanks to all authors for creating a page that has been read 832 times.

Do you have a question not answered in this article?
Click here to ask one of the writers of this article
x

Thank Our Volunteer Authors.

Would you like to give back to the community by fixing a spelling mistake? Yes | No