Chicken Kiev Recipe
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This chicken Kiev recipe is named after the queen city of Ukraine; Kiev. Its a famous dish but most Slavic people have never prepared it at home because it was a gourmet treat. Chicken Kiev (Чикен Киев)is considered “the pinnacle of Russian cooking.”
This s a modified version of the Russian Tea Room’s recipe. The original Chicken Kiev has a bone that sticks out like a handle (for presentation only). I’ve omitted the bone and created a recipe that is accessible to the everyday home chef.
This dish takes some prep and practice, but it is sooo worth it! The first cut into the chicken releases a flavorful stream of hot butter which makes the chicken incredibly tender.
Chicken Kiev Ingredients:
4 Chicken Breasts
2 eggs, beaten
¾ cup flour
1 ½ cups fine dry white bread crumbs
Salt and Pepper to taste
Extra light olive oil or Canola oil to sauté
Kiev Butter:
(if you don’t have some of the spices, just omit them, Really!)
8 Tbsp unsalted Butter, at room temperature
1 garlic clove, minced
1 Tbsp lemon juice
2 Tbs chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
How to make Kiev Butter:
1. In a medium bowl, mash or cream together 8 Tbsp of softened butter with 1 garlic clove minced, 1 Tbsp lemon juice, 2 Tbsp finely chopped fresh parsley, 1/2 tsp salt and 1/2 tsp pepper. Shape into a log ¾” thick, cover with plastic wrap and place in freezer while working on everything else.
How to Make Chicken Kiev:
Notes on chicken: use the smooth side of a meat mallet or rolling pin to pound chicken. Place chicken smooth side down between 2 sheets of wax paper over a cutting board when pounding.
1. Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them with a mallet hammer to 1/8” thick and not thinner or it may tare easily. It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.
2. Sprinkle one side of the chicken with salt and pepper. Remove prepared butter from the freezer and cut into 4 equal pieces. Place one piece of butter in the center of the chicken breast.
3. Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling.
(Roll all 4 of the chicken breasts the same way).
Preheat the oven to 350°F.
4. Heat 1” canola oil in a deep pot over medium heat until a piece of bread turns golden in 1 minute (about 325-350 ˚ F). Initial heating should be to about 350˚ since the temp drops after you put each chicken in. You should have enough oil to cover the chicken at least half-way (1 1/2 to 2 inches). Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs.
5. Gently cover the finished chicken in flour, dusting off the excess flour. Next, dip it in the egg and finally cover chicken with bread crumbs (gently shake off excess).
6. Gently place the chicken in the hot oil and fry until golden brown (4 min each side), then turn over. Wait to add each chicken Kiev to the oil; if you place in 2 at once; the oil will cool down too quickly.
7. Remove chicken to a baking dish. Once all 4 pieces are done frying, bake uncovered for 18 to 20 minutes at 350°F. Than drain on paper towels for 10 minutes before serving.
Serve with white rice and veggies. Be careful of the first spurt of butter when the chicken is pierced.
Notes:
With the leftover chicken pieces: salt & pepper, then take them through the flour, egg and bread crumbs and fry in oil till golden brown. No chicken left behind!
Classic Chicken Kiev Recipe
Classic Chicken Kiev with a flavored butter inside. Breaded and crisp on the outside with a suprise filling.
Ingredients
Chicken Kiev Ingredients:
- 4 Chicken Breasts
- 2 eggs, beaten
- ¾ cup flour
- 1 ½ cups fine dry white bread crumbs
- Salt and Pepper to taste
- Extra light olive oil or Canola oil to sauté
Kiev Butter:
- 8 Tbsp unsalted butter, at room temperature
- 1 garlic clove, minced
- 1 tbs lemon juice
- 2 Tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Making Kiev Butter:
-
In a medium bowl, mash or cream together 8 tablespoons of softened butter with 1 garlic clove minced, 1 tbs lemon juice, 2 Tbsp finely chopped fresh parsley, 1/2 tsp salt and 1/2 tsp pepper. Shape into a log ¾” thick, cover with plastic wrap and place in freezer while working on everything else.
How to Make Chicken Kiev:
Notes on chicken: use the smooth side of a meat mallet or rolling pin to pound chicken. !Place chicken smooth side down between 2 sheets of wax paper over a cutting board when pounding.
-
Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them to 1/8” thick and not thinner or it may tare easily. It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.
-
Sprinkle one side of the chicken with salt and pepper. Remove prepared butter from the freezer and cut into 4 equal pieces. Place one piece of butter in the center of the chicken breast.
-
Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling. (Roll all 4 of the chicken breasts the same way).
Preheat the oven to 350°F.
-
Heat 1” canola oil in a deep pot over medium heat until a piece of bread turns golden in 1 minute (about 325-350 degrees F). Initial heating should be to about 350 since the temp drops after you put each chicken in. You should have enough oil to cover the chicken at least half-way (1 1/2 to 2 inches). Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs.
-
Gently cover the finished chicken in flour, dusting off the excess flour. Next, dip the chicken in the egg and finally cover chicken with bread crumbs (gently shake off excess).
-
Gently place the chicken in the hot oil and fry until golden brown (4 min each side), then turn over. Wait to add each chicken Kiev to the oil; if you place in 2 at once; the oil will cool down too quickly.
-
Remove chicken to a baking dish. Once all 4 pieces are done frying, bake uncovered for 18 to 20 minutes at 350°F. Than drain on paper towels for 10 minutes before serving. Be careful of the first spurt of butter when the chicken is pierced.
Recipe Notes
With the leftover chicken pieces: salt & pepper, then take them through the flour, egg and bread crumbs and fry in oil till golden brown. No chicken left behind!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this a couple of days ago, it was absolutely delicious, never thought of adding this drop of lemon juice .. amazing dish, thank you so much
You’re welcome! I’m so happy you enjoyed it, Petra! I hope this is a new favorite for you!
My wife and I just got back from Ukraine, Kyiv, Odesa, Dnipro, and Kharkiv and at every place we tried to find the Kiev Chicken. Each place had their own twist to this recipe, but found that they were all good. Now that we are back home in Portland Oregon, USA, we plan to make this wonderful dish. As for the bone inside of it, well there were a couple of places that had a wooden stick in it.
I looked up on Google Kiev Chicken and found your website. I will try your recipe.
If you have more Ukrainian dishes, I would love to see those as well. We loved the food, Ukrainian food while we were there. We were there for just over a month and loved every minute of it.
I hope you love our version of the Chicken Kiev recipe, Dave!
Nice traditional and simple recipe. If I may be so bold as to mention one tiny thing, this dish is not actually named after the Ukraine city, but was actually a mark given to the export from Russia to the Russian restaurants appearing in the early 1800s in Europe and USA. sorry to pick bones, but I feel origin is important
My entire family has come to love your recipes. I have yet to fail in making any of them. I tried the Kiev recipe today and it was scrumptious. Can’t wait until our family can be together again so I can make this for them.I can’t thank you enough for your recipes and videos.
Aww, that’s the best! Thank you so much for sharing that with me, David. I’m all smiles
Hi Natasha! I baked your tres leches layered cake a few weeks ago and it came out amazing. Thanks for sharing. I am now cooking the Kiev chicken tonight but don’t have parsley. I have fresh thyme, oregano, rosemary and leeks. Would you recommend any in particular, or try getting the parsley? Thanks.
Hi Griz, one of our readers reporting omitting it all together but another substituted tarragon or dill. I imagine it may work with what you have on hand, but it will alter the flavor a bit. If you experiment, I would love to know how you like that!
Natasha, I was wondering if your Easy Chicken Kiev recipe can be baked instead of fried?
Hi Carol, It still should turn out great. I would bake it at 350˚F for 20 minutes, turning over half way through. Let me know how that works out.
Hello Natasha,
lucky to find your website occassionally.
I’d like to ask you if there is a Russian restaurant in Australia ? Especially it has the Kiev butter chicken roll in it. Thank you!
Hi Jone, without being or visiting there I can not say. I recommend doing an online search possible for local Russian stores?
I made this several years ago and fell in love. Kiev has always been a favorite, but I’ve never been happy with other recipies. Almost gave up when I tried yours. My husband and daughter were even like, “Here we go again…” Then to my surprise they were thrilled. Everything went just right. I made it several times after that; kept your recipe as a short cut on my phone. When my phone broke, I lost the recipie, been looking for it on a off for year now on Google. I’m so glad I found your site again! Writing it down and exploring your other recipies. Thank you so much!
Wow That’s so great! I’m so happy to hear that! Thank you for sharing your great review!
With all of these awesome reviews I am going to have to try this. I have a dear Russian friend, Oksana, that would love one of her homeland recipes. We need to try this soon. It sounds awesome. I have tried several of your other recipes for chicken and loved them. Thank you so much for your blog and hard work to deliver the recipes to us! Have an awesome day and keep up the great work
.
I’m happy to hear how much you’re enjoying the recipes DeWanda! You’ll love this recipe, it’s a fan favorite. Thanks for following and sharing your encouraging comments! 🙂
perfect thanks a lot because this is excellent food
You’re welcome, I’m glad you enjoy it!
I look forward to trying your recipe. We have friends who are Ukrainian and as a matter of fact two of them are visiting Ukraine right now. I’ll make it for them when they get back to Canada. What would you serve this with. I love all of your recipes.
Hi Diane, I personally love it with mashed potatoes and either a fresh green salad or asparagus. I hope you love the recipe!
Hi. We freeze the kiev straight away after making it then cook slowly from frozen it works a treat. Best kievs ever. Thank you
Lisa, Australia
Great tip!! Thank you so much for sharing that with us 🙂
Lisa. Once frozen and being reheated in oven, do you put it in uncovered or covered? Temp?
Do you use salted or unsalted butter?
Hi 🙂 I always use unsalted butter. Sorry I forgot to specify in this recipe. Fixed!! 🙂
when you place the chicken in the oven, do you cover it with foil?
Hi Marina, bake un-covered 🙂
my love is Natasha n she is from kiev. For some unknown reason we could not unite after many years of bonding, but still after couple of decades I feel something will unite us[till recently she was in touch with me]. Her name is also Natasha. so today I typed “Natasha from Kiev” and I found u. I have been to kiev more than 50 times but I never ate chicken ala kiev . Although I knew its a world famous delicacy, like our [indian:) ] chicken tikka, butter chicken and tandoori chicken are famous all over the world.
looking at your recipe pics n steps I can say 2 things with my assurance n affection :
1. this looks exactly as it should look
and
2. your recipe clearly says how it can be made exactly to look same as yours.
Taste ….. don’t worry folks it will be authentic n perfect. simply follow the recipe.
I gonna make this on Saturday, 24 sep 2016
with best wishes
Amitabh 98xyz8485
Thanks for sharing your interesting story! 🙂
Great recipe! Followed exactly, turned out great. Thank you.
You are very welcome and thank you for the nice review 😄.
Recipe seems awesome!
I am definitely trying this when my friend will come over.
One thing I wanna ask is I don’t have an oven. Is it okay if I only fry the chicken? Will the taste differ?
Hi Kiran, I’m concerned that the chicken wouldn’t cook through completely by just frying it. The taste will still be great but baking in the oven finishes it off and ensures it is cooked through.
Hi Natasha,
I followed your recipe to the letter at the weekend and it worked a treat! My wife said it was the nicest chicken she’d ever eaten. Thanks for your blog, I know it takes a lot of effort putting it all together. But we certainly enjoyed it here in Sligo , Ireland.
Thanks
Keith.
Wow! All the way from Ireland! Thanks for sharing your great review! 🙂
Natasha, I am making this for a luncheon. Would like to fry before they arrive. Any suggestions how to make this before hand without drying out? Thanks
The breading and butter will keep it pretty moist inside. You can fry them and keep them covered with foil on the warm setting in the oven, but not for more than an hour or so.
Natasha,
I am a new fan of your recipes and want to make this for some friends. I will be able to fry and then will be out of the house for approx an hour. Can I do like you mentioned of keeping warm and then cook at 20 minutes or have cooked and keep warm up to an hour?
Hi Nancy! I’m so glad you found my blog! Welcome! The breading and butter will keep it pretty moist inside. You can fry them and keep them covered with foil on the warm setting in the oven, but not for more than an hour or so.
I was searching for chicken kiev recipe which led me to your website. Loved the recipe! Thank you so much for this! 🙂
Will continue to go through your website for more finger licking meals!
That’s awesome!! Thank you for sharing your awesome review with me 🙂
This was my first time every making this and first time ever trying chicken Kiev. It turned out crispy on the out side and super juicy on the inside. I love the burst of lemon juice flavor init. This was a success.
I’m so happy you loved it! Thanks so much for the great review 🙂
I fixed recipe EXACTLY as shown. It is superb. Thanks, Natasha!
That is so great! Thanks James 🙂
Thank you Natasha for the wonderful russian recepies! I use your website often and my family appreciates the veriety. I just want to mention that in Russian this dish is called Котлета по-Киевски, а не чикен Киев. Please don’t take an offence in my correction, it was not my intent.
That’s good to know! I didn’t really come up with much when I google searched it and now it’s too late to change it since it’s in the url. Oh well. Thanks though. No offense taken. I appreciate it! 🙂
Made this tonight. It was delicious!! Reminded me of being in Russia. Chicken was nice and moist. Made my taste buds sing :)) Thanks for posting it.
You’re so welcome! I love to hear good reports. These are fun to make. You can change up the filling so many ways and it’s always amazing! 🙂 As long as you don’t forget the salt (which I did once; and we still enjoyed it!) 😉
Unbelievably delicious and simple to make! My first attempt was a complete success. The pocket with the butter, garlic, and herbs is heaven to savor. I was worried it would be difficult, especially because I only had bone-in breasts (extra work), but the clear instructions and photos took me every step of the way.
We loved it! Thank you. 🙂
That’s fantastic! I’m so happy you loved the recipe. Isn’t it heavenly?! My favorite part! 🙂
What if I do everything exactly the same except instead of frying the chicken in the oil, cook it in the oven? Do you think it will turn out good?
thanks!
It still should turn out great. I would bake it at 350˚F for 20 minutes, turning over half way through. Let me know how that works out :).
Would it be possible to freeze these after the frying step and then have them on hand to bake another day?
I’ve never tried doing that but I’d be very concerned about it cooking through if your baking it from frozen and if you thaw it before hand, you might end up with a disaster on your hands. Again, I haven’t tried it but I don’t think I would.
Natasha- do you use reg bread crumbs or italian- does it make a difference? I want to try making this for guests tomo- looks delish but im nervous!! :))))
I used panko bread crumbs but Italian might work well too 🙂 This is a brave thing to make for company if it’s your first time! 🙂 However, it is delicious! 🙂
So when serving this, to warm it up, just microwave it?
I’ve never liked the taste of chicken in the microwave. I’d heat it up in the oven until it’s very warm, almost hot 🙂
I am making this tonight and can’t wait. Is there a particular salad that would go with this dish that you would recommend?
I would serve Cauliflower Cucumber salad or Spinach Salad with Balsamic Dressing.
Thanks so much….it was perfection!
I’m going to make this Monday. The last time I tried I didn’t pound it and the butter leaked out. Also I did not bake after frying. I usually prefer to fry things in peanut oil. Has anyone tried peanut oil for this?
The dish was first created by a French Chef. From
“Chicken Kiev is a classic dish and this combination of pan-fried, breaded, thinly pounded boneless chicken and herbed butter is wonderful with mashed potatoes and green beans. Perhaps you have wondered about this history of this famous boneless chicken recipe.
Russian aristocracy became very interested in French cuisine in the 1700s and they would send their Russian chefs to France to train or bring French chefs into Russia. A French chef called Nicolas Francois Appert invented Chicken Kiev in the early 1800s. He also invented canning and the method of sealing food in airtight bottles.
Kiev is the capital of Ukraine but Chicken Kiev did not get its name from there. Appert’s invention became famous and Russian chefs tried to imitate Chicken Kiev, calling the dish “cotelettes de volaille” instead of Chicken Kiev. Early restaurants in New York City changed the name back to Chicken Kiev, in an attempt to attract the new Russian immigrants and this name stuck.
Chicken Kiev was a classic dish by the 1900s and it was served in Russian restaurants both in Europe and the United States, as well as in Russia. It is served with fried julienne potatoes and fresh peas in Ukraine.”
I love these history lessons; learn something new everyday! 🙂 Thanks for sharing this 🙂
I believe chicken kiev was first made in the good old usa. Great recipe. ps enjoy
Really? I hadn’t heard that before, but I guess I didn’t do too much digging into the background of this recipe.
Great tutorial! Best recipe I have found on the internet…and I looked a lot!
Thank you Brian, I try :).
I had a lot of fun making this :)!!
Thank You so much for your easy to follow directions and great tasting recipes!!
It’s a little tricky but it does feel like a big accomplishment, doesn’t it? 🙂
Hello Natasha, you would have probably remembered the comment your husband Vadim had over my Chicken Kotleti a year ago. Thank you so much that you liked it.
I made this last night and it was unbelievable!! I have always liked chicken kiev but have had several failed attempts so far at home making it myself. My husband has never gone for it…until last night! He took one bite and said it was really good (which actually means its excellent because he usually doesn’t comment at all on food). I think the key was making the herbed butter and freezing for a couple of hours to let the flavors set in- I have never made it that way before. I think what I might do one day is make a big batch and have on reserve for the future. I did use less parsley than the recipe called for because my husband doesn’t like a lot. Bottom line- the BEST chicken kiev out there!
Wow thank you so much for the great review!! 🙂
hi natasha i have not made ur recipe yet but i did go over quite a few other ones an i came across yours i wanted a slavic persons recipe and your name sounded slavic plus your ingredients sounded good my mother used to make it very similar to yours with the exception of she put tarragon instead of parsley in the butter mixture have you ever heard of putting that in it or maybe i was mistaken cause it has been quite a few years since ive had it 20 plus because mother passed 20 years ago this year
Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂
Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂
Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂
Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂
Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂
At Holiday Inn we were served a chicken dish that resenbled Kiev. However, it tasted as if cream cheese was used and Crasisins!! Was delicous!! Am I correct??
Was is something like Beef Wellington?
I dont cook with canola oil, will substituting olive oil have the same taste for frying?
Yes, but use a light olive oil that doesn’t burn easily. Don’t use extra virgin.
lol your tooo fun! Love sing ur lil boy help 🙂 its a huge PLUS! Love this recipe trying it tomorrow 🙂 hopefully it turns out just as great 🙂
The only difference between your Kiev and mine is, instead of using parsley in the butter I use tarragon and some finely chopped mushrooms for a completely different taste sensation. I have used this recipe for about 30 years now and everyone that eats is very nicely suprised. It makes a real difference.
I should try adding those next time to my Chicken Kiev, thank you for sharing your version Ron :).
I was a chef for many years, before I changed carers, this was one of my more favorite things to cook. As I was browsing recipes I came across this one and it is extremely similar to what I made in our 3 Michelin Star hotel. I have 2 small suggestions. 1) think about adding fresh Dill to butter. Really enhances flavor. 2) I suggest warping finished breaded breasts into plastic and putting into freezer for 1 hour. They hold together better when cooking. But over-all this is the best Chicken Kiev recipe I found on-line. Thank you. Aaron
I’m honored that you said that 🙂 Thank you for the suggestions; I’ll definitely try them out next time I make Chicken Kiev 🙂 Do you happen to have a blog? I’m pretty sure I could learn a thing or two from you!
Dear Natasha,
Guess what…it’s Chicken Kiev again tonight for the kids (I’ve only two chicken breasts left). 🙂
Thanks again.
Dear Natasha,
Just found Maria’s Beef Stroganoff recipe on your site. So please ignore my first question. Any ideas on the Goulash?
Tanks in advance.
Willi
My friend Olga, has a good recipe for Beef Goulash here :).
Wonderful wonderful wonderful. You deserve a sixth star!
I especially like your attention to detail. Feathering the edges of the chicken really helps to seal in the butter.
I really need two more recipes: Beef Stroganoff, and, Goulash. I know they are more Hungarian / Central European……any recommendations?
Great, I’m glad you like the recipe :). I do have a version of Beef Stroganoff here, but nothing for Goulash yet.
Dear Natasha,
Just put it in the oven :)…6 mins to go..
Dear Natasha,
I grew up with a large White Russian community in Hong Kong. Chicken Kiev was a regular treat at restaurants like Nikki’s or Alexander’s. Sadly, the restaurants, like the White Russians, have all but disappeared.
I have NEVER been tempted by any Chicken Kiev recipes I’ve read. Your recipe seems the closest thing to the “real thing” that I have ever seen. I have just prepared it for my children.
I will probably add the fifth star after we’ve eaten.
Thank you!
I’m hoping it will taste as good as you remember :).
I have to differ with one thing: I would not rate this as “Difficult.” Even a cook without a lot of experience could make this with your excellent directions and photos! I have made a version of this dish several times years ago, but as one poster said, nothing was said about pounding and rolling; my instructions at that time said to slit the breasts and insert the butter, and there were no herbs listed to cream into the butter. I made your version tonight, and we loved it! I did have to substitute garlic powder (I hate to admit that I even have that stuff on hand) for the fresh garlic; I just got back in town and didn’t have the fresh garlic I thought I had, and I also didn’t have any lemon juice and had to omit that also. Next time I will have those ingredients on hand. I also had to take the time to make bread crumbs which I also thought I had on hand. As I was cooking for two, I cut the recipe in half. Incidentally, it took only about 1-1/2 hrs, and that included making the bread crumbs and letting my oil cool down after I heated it too hot! Thank you for this excellent recipe. I do have one question: do any “traditional” recipes for Chicken Kiev call for onions? My other recipe did, and I saw another one that called for scallions.
I’ve made it with onions before with good results. I used to make it way more complicated than this and this is the “simplified” version 🙂 I’m glad you enjoyed it!
Hi Natasha, great web site, I’m glad I found it. I live inTucson, Az and have not had Russian food in 35 years. We often come to LA for business and pleasure, and even when I eat Russian food I don’t know if it’s good or not. However, my weekness is everything with sugar in it. In the Russian stores I buy cakes that I would love to have recipes to: KLUKVENNIY, NATASHA, GRILIAZH, PTICHIE MOLOKO. I don’t know if the cakes were invented here or the recipes came from Russia. I came very young from Moldavia and don’t remember cakes by those names. If you have any of the recipes I listed can you please post them or email them to me. I’ll try some of your recipes, hope it turns out ok and my husband will eat it.
All the best,
Bella
I do have Ptichie moloko (a jello and a cake):
https://natashaskitchen.com/2011/12/22/birds-milk-jello-recipe/
https://natashaskitchen.com/2011/12/09/ptichye-moloko-cake-recipe-birds-milk-cake/
https://natashaskitchen.com/2011/11/08/veras-ptichye-moloko-recipe-birds-milk/
Привітання Наташа і щасливого Нового Року!
Приветствия и счастливого Нового Года!
Χαιρετισμοί και ευτυχισμένο το Νέο Έτος!
When I was in Kiev for business a few years ago I would have Kiev chicken and borscht and a salat everyday (almost everyday);-) Some places were excellent some were average. Very interesting that with the tradition of food in the Slavic world a lot of people are “sushi crazy” as well as for western fast food!!!
Great recipes and an overall informative website!
Николай
I know it! What is it with the sushi craze? Maybe it’s a fad? I think it only started in the last 5 years or so. I’m on that sushi crazy lover list 🙂 Thank you and Happy New Year to you as well! What language is that (the third line down) “Xaip….”
So so so so good!
🙂
if i were to bake them instead of frying them, would they turn out the same? im trying to go a “healthier” route
You could try but I don’t know the exact baking time and they wouldn’t have the pretty crisp coating.
I’m doing it with mashrooms and cheese inside, but I will try urs with butter also, it sounds really good:)) thank u;) love ur web!!!
I made this, and my husband said it was the best chicken he has ever eaten! 🙂 thanks.
You’re welcome! I’m glad you enjoyed it.
My husband and I served this recipe for our the main meal at the weekend. The whole family enjoyed it, for certain I will be serving it regularly now, it’s always amazing to find additional suggestions for dishes and straightforward techniques to prepare them. Appreciate your providing them.
Thank you! Glad you and your family liked it. 🙂
Soooo, since we’re on the topic of chicken named after cities, can you do a post on Chicken Rovno? Or as the REAL Ukrainians say, Rivne? Ha ha, just kidding, I’m obviously trying to be funny.
This is my favorite dish of all time. It’s absolutely impossible to get a good Chicken Kiev in a restaurant any longer. Usually my husband makes these for me once a year. With your instructions, I may just have to try to make the dish myself. Thank you!
This is great! I made it once recently, and it turned out just like yours, except I didn’t have enough butter in each (because I didn’t have enough in the house at the time).
Never heard of this dish before.. interesting!
You should try it :).
Great tutorial! It shows exactly everything I did wrong when I made mine-LOL! Pounding the meat would have helped a lot–the chicken breasts were so enormous! I also like that you rolled it whereas the recipe I followed just told me to slit the chicken and then lay it back into place after slathering the butter on the inside. The butter leaked out a lot during cooking since it wasn’t fully enclosed. Great blog!
I can’t wait to make this..but I would like to add bone..how and kind of bone? Thank you
The original way calls for 3 chicken breasts, wing bones attached; halved, skinned and boned. Cut wing tip from each breast half, leaving the short bone that is attached to the meat to form a “handle” Scrape skin and meat off the attached bone and tim the joint. Cut most of the breast away from the bone; it should be hanging by just a small amount of meat so you can twist it easily; then put the meat between plastic wrap and pound away. Then you push the bone into the butter and wrap the meat around the bone;….. you are probably now seeing why I omitted the bone? Yes? 🙂