Chicken Kiev Recipe -
Chicken Kiev Recipe

Chicken Kiev

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"Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried. Here's a recipe for the real deal. Say 'da' and enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
  2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
  3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
  4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
  5. In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2007

Excellent! Chicken kiev is always time consuming to prepare but is worth it if you use some TLC. Shape the butter into logs and freeze before using, easier to stuff the breast and less likely to leak out while cooking. I added 1 tbls lemon zest to the butter to increase the lemon flavor. After assembling if you have time, put the chicken in the fridge for an hour, this lets the seam set and greatly reduces the chances of the butter leaking out. Instead of deep fat frying, I browned the breasts in a skillet in olive oil and butter than baked for 20-30 minutes. They also freeze beautifully so make a double batch and freeze one batch so you can enjoy them quicker the next time. Just add 5-15 minutes to the baking time.

Most Helpful Critical Review
Jun 23, 2003

This was pretty good. I think 8 minutes was a bit too long. But I should have checked for doneness a bit sooner. I have never had chicken kiev and thought this was good, although my boyfriend remembered it being a bit more lemony. A good dinner, but I will keep looking for a more lemony chicken kiev recipe. Thanks!


78 Ratings

Feb 15, 2005

Prior to using a recipe from this web page I like to read the reviews. I took a few things into account, like not lemoney enough and to filet the chicken breasts. I did not have fresh herbs so I used dried ones and added one more tsp of lemon juice. I also prefer my chicken kiev baked so I added some extra virgin olive oil to the bread crumbs prior to the coating step. I then baked for 30 minutes at 350 degrees. They were so good my 5 and 3 year olds made up a new word to describe how good this was. My husband thought they were better than the store bought brands...definitely will make these again....They were a big Valentine's Day HIT!!

Feb 02, 2010

Good when stuffed and baked. I've never had good luck flattening chicken evenly so I cut a slit and pocket in each breast and pushed, squeezed or otherwise injected the butter/chive/parsely mixture in the pocket. It didn't leak out and still kept the chicken moist. It looks very impressive when done and tastes great!

Oct 06, 2009

Delicious! I added some dill to the bread crumbs, and opted to bake rather than fry (375 degrees F / 190 degrees C for 30 to 40 minutes) for a healthier version.

Jun 23, 2003

Make sure you flatten the chicken very thin or you'll have difficulty rolling it into a neat packet. I used a seasoned bread crumb mixture I had on hand and probably should have stuck with the recipe. The herb/butter mixture deserves the 5 stars in this recipe! Very good...will definately try again sticking a little closer to the original recipe.

Aug 01, 2004

Beginner cook and this was excellent. I added a touch (two leaves of basil)to the recipe. Be sure to flatten breasts to about 1/4 inch else they don't cook sufficiently.

Jun 23, 2003

I'd never tried making Chicken Kiev before, but the recipe turned out better than I've ever eaten! I highly recommend this, as long as you have a couple of hours to spare.


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  • Calories
  • 704 kcal
  • 35%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 202 mg
  • 67%
  • Fat
  • 50.5 g
  • 78%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 35.4 g
  • 71%
  • Sodium
  • 485 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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