The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 26, 2009
My husband and I loved this recipe. I made them ahead of time and kept them in the fridge for a couple hours before frying. I followed other users advice and quick fried them and put them in the oven for about 15min to finish. They turned out great. Will definately make them again.
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Cooking Level: Expert

Home Town: Gibraltar, Michigan, USA
Living In: National City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 28, 2008
Excellent recipe. I need to practice the skills but even for a first time, this turned out very well and my family all enjoyed it, even the picky eaters. This is worth the effort for a special dinner, but isn't overly fussy. I used a meat thermometer to gauge the chicken which also helped.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 26, 2008
Surprisingly easy to make, for a recipe that comes out so impressive! For a variation, try stuffing it with chopped veggies. Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 10, 2008
Wonderful! Brought back memories of eating at the Mir Hotel in Moscow. I prepared and served this recipe for 3 adults and 4 children. Adults and children enjoyed it. I kept reminding the kids to watch out for the toothpicks. During preparation I had better luck pounding the chicken in a large glad zip-lock bag than with wax paper.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 9, 2007
very good recipe! Follows the true aspects of this classic dish!
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Cooking Level: Expert

Home Town: Tampa, Florida, USA
Living In: Brandon, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 31, 2007
This turned out pretty good. I followed the suggestions of others and fried them for about 6 minutes until they were browned and then baked them in the oven at 350 for about 20 minutes. I used 1/2 cup butter and 1.5 tsps garlic powder for the garlic butter. I also used fresh dill (about 1 Tablespoon but think I should have used more). One thing I didn't like is that the flour seemed to all come off in the egg mixture. Next time I think I might just mix the dill (etc) with the bread crumbs so I don't lose it all. It was also a whole lot of effort for dinner, but the taste was definitely worth it.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Sandy, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 27, 2007
It was pretty good, but hard to handle. I couln't keep the butter inside the chicken. I deep fried for 5 minutes and then baked until cooked through.Over all not a bad recipe. I will make it again, but this time figure out a way to keep the butter inside
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA
Living In: Humboldt, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 23, 2006
very good, was a little bit of a pain rolling but it was very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 10, 2006
I have to disagree with everyone who said this recipe was 'easy'. To keep it short and sweet, be prepared. It was messy, time consuming (getting the chicken wrapped securely around those pats of butter is HARD....rolling the chicken breasts pierced with skewers/toothpicks in the coatings and getting them well-covered is even harder!!) and the end result was very bland. Maybe I should have used some salt (which is not listed anywhere in the recipe)??
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Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 16, 2005
This was quite easy to make although I couldn't taste the dill. Perhaps add more dill to the flour mixture next time. Also, I used pre-crushed corn flakes instead of bread crumbs which made it very crispy & yummy. More garlic wouldn't go astray. This recipe has definitely made it into our family's usual recipe box!
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 10, 2004
Never really realized exactly how easy Chicken Kiev was until I made this for one of our "The Amazing Race" dinners. Great flavor and something that adds that "extra something" without taking up any extra time.
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Cooking Level: Expert

Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 25, 2004
This recipe was very good. I used Italian bread crumbs to give the chicken a little more flavor.
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Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 15, 2004
You all have to try Uncle Bill's recipes. He's great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 8, 2004
My husband and I just love it! I didn't have to change the recipe at all!
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Zimmerman, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 26, 2003
This is not as easy as those frozen ones you can buy but they taste a lot better. The steps in this recipe may make someone apprehensive but it wasn't as hard as it appears. I too used another's advice and fried for a few min and then baked until cooked through. I served over Uncle Ben's wild rice pilaf and a side of steamed veggies and it was very good. It worked great for a romantic dinner with my boyfriend and leftovers were ALMOST as good as the ones right out of the oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 31, 2002
My family loved it! Next time we will use half the dill, though. I had chicken thighs instead of breasts so I put the butter under the skin, coated it and cooked it like you would Southern fried chicken. It worked out just fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 4, 2002
This recipe is really good, however I had a hard time keeping the butter in the chicken. I fried the chicken for about 2 minutes on each side, then baked it for about 15 minutes in a 350 degree oven and it came out perfectly. I did use more dill, because I love it. A great recipe!
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Cooking Level: Expert

Home Town: Scarsdale, New York, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 19, 2001
Bill this recipe is wonderful. It is fairly easy to make & delicious. I did use the coating mixture for chicken nuggets for my son & he loved them. I have already added this to my recipe box.
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