Reviewed: Oct. 6, 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.

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HeatherFG

Cooking Level: Intermediate

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Reviewed: May 28, 2009

wooooooooooooooooooow gr8& easy

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Basio

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Reviewed: May 7, 2009

The directions made this complicated recipe easy to follow. I also sauteed the kievs in olive oil before baking them at 350 for 20 minutes--came out perfectly. Thanks!

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emdashem

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Reviewed: Mar. 23, 2009

Plenty of work to make, and LOTS of calories to work off, but this really is soooooo good. I followed the recipe and it was wonderful! Great for a special occasion.

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TARALEIGH6

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Feb. 15, 2009

It was okay. I wouldn't make it again.

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Winifredzb

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Reviewed: Jan. 26, 2009

I really loved the flavor of this! I sprinkled some garlic powder on the chx breasts with the salt and pepper and I seasoned the bread crumbs with some lemon pepper and all-purpose galic-greek seasoning. I didn't fry mine in a deep-frier. I fried it in a pan over low heat...I think next time I might bake it. It's so pretty when you cut into and the herbed butter oozes out of it! Thanks!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 22, 2009

It definitely needs something – some kind of sauce with it. The breading could use a little kick as well. Is there such a thing as strongly bland? Perhaps my expectations were too high. I’m going to have to play with it a little more before I can say I would serve it to guests.

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Estee Pinchasin

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

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Reviewed: Dec. 25, 2008

The taste was sensational, but I am such a klutz when it comes to rolling up chicken breasts. I filet them, pound them thin, but it never looks like the pictures. I used fresh lemon peel, garlic, chives, parsley with the butter, it was so tasty. This recipe is definetely a keeper.

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Gail

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 15, 2008

Thank you so much for this recipe. I always looked forward to eating this dish when went out to eat, now I have an awesome recipe for Chicken Kiev that a restaraunt would have a hard time beating!! Everyone loved it. The only suggestion I would make is that fileting would probably make it a little easier. Thanks again!

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micheleb

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Reviewed: Aug. 12, 2008

Okay, the five stars is really for the reviews that had advice about stuffing the chicken breasts. I finally managed to have the filling not leak out. So, combining all those tips, I froze my butter into a log and then cut it up when it was time to stuff. I filleted the breast and then pounded it so very thin, and then trimmed it into a rectangular shape. Because the meat was nice and thin, I was FINALLY able to tuck in the edges before finishing the roll, so that butter was nice and secure. I used toothpicks, and let the breaded breasts sit in the fridge for a couple hours to "seal" the seams. Just before I browned them in olive oil, I removed the toothpicks. Put them in the oven for 25 minutes to finish cooking, and what a lovely surprise to cut into the breasts and have the flavored butter ooze out. YAY! Recipe rating: 3.5

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Ellen Pfeiffer

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Reviewed: Aug. 1, 2008

Simple, elegant and worth the fuss. Read the reviews - the second one in particular is helpful.

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Sean Spence

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Reviewed: Jun. 13, 2008

I wish that I had read the reviews before I made this dish, but I was in a hurry. As written, this is a 3-star recipe and not worth the effort. If I make these again, I will filet the breasts or bake in the oven as others have suggested. Mine took anywhere from 12-15 minutes to cook and were nearly burnt on the outside. I will also use lemon zest instead of lemon juice. I used real butter and could not get the lemon juice to incorporate into the butter. This might be okay to try again with some adjustments.

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Grace

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Reviewed: Mar. 27, 2008

It was OK. I have an old recipe, but it is quite time consuming. I was hoping for a quick way to a delicious end. Really good Chicken Kiev takes time.

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luvcc

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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Reviewed: Feb. 24, 2008

What, no garlic? I don't like mine rolled in bread crumbs, but simply egg wash and flour to fill the seams so the butter doesn't leak. Just before cooking, try rolling them in eggwash again and roll in Panko. Yum

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 3, 2008

I baked it instead of frying it and just drizzled a little bit of Olive Oil on top before cooking to help with the browning. I also didn't use an egg wash, I just used Skim Milk instead. And also used a less fat butter. All to make it a little healthier. I also used more seasoning then the recipe called for.

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Randi

Cooking Level: Expert

Home Town: West Fargo, North Dakota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jan. 27, 2008

I made this recipe for a family potluck and everyone absolutely loved it! Just a little time consuming.

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Michelle

Cooking Level: Expert

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Reviewed: Jan. 12, 2008

My mother used to make this when I was a little girl and we always loved it. I made this for her birthday dinner this year and it was awesome. I made these changes though: *used tarragon instead of chives (so yummy) *added 2 tsp of minced garlic to butter *after rolling, I refrigerated them overnight and they set real well. When I was ready to cook them, I put them on a wire rack on a baking sheet and sprayed them with cooking spray. Then baked them at 375 for 30 minutes. It was awesome...so yummy. And they didn't leak! I rolled them into logs like someone else suggested and also placed them seam side up. Only problem was how to flatten the chicken without tearing it.

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QUAKERJULES

Cooking Level: Intermediate

Home Town: Tracy, California, USA

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Reviewed: Oct. 30, 2007

Excellent recipe. My family and friends have really enjoyed it and raved about the taste. I have given this recipe to a few of my friends already and they have all enjoyed it.

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dwaszak

Home Town: Brooklyn, New York, USA

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Reviewed: Sep. 19, 2007

This was super,first time I tried this course was in London Soho and the restaurants name was Wind Mill and that was in 1984, Does any one knows if the retaurant is stil alive? I think Chiken Kiev was there parade course.

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