Recipe by William Anatooskin
"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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chopped fresh parsley
chopped fresh chives
skinless, boneless chicken breast halves
salt and pepper to taste
dried bread crumbs
eggs, lightly beaten
vegetable oil for frying
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.
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!
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!!
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 455
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