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

4.97 from 29 votes

Author: Natasha of NatashasKitchen.com

Classic Chicken Kiev with a flavored butter inside. Breaded and crisp on the outside with a suprise filling.

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Prep Time: 2 hours hrs

Cook Time: 30 minutes mins

Total Time: 2 hours hrs 30 minutes mins

Ingredients 

Servings: 4

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

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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.

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!

• Full Nutrition Label
• Nutrition Disclosure

Course: Main Course

Cuisine: Russian, Ukrainian

Keyword: Classic Chicken Kiev

Skill Level: Medium

Cost to Make: $$