Reviewed: Mar. 1, 2011

After reading reviews - I chose 2 variations ... I filleted the breasts and chose baking vs. frying. - This was good! I did premake the butter mix and used any extra for my accompanying rice.

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Reviewer:

Denise

Reviewed: Jan. 17, 2011

I gave this recipe 4 stars when in reality it merely gave me a guideline and I took it and ran with it. My butter was from a tub of flavored herb butter I got as a Christmas gift, and I flavored my bread crumbs with seasoned salt. And finally, I took another reviewer's suggestion and merely pan seared in a little oil, to brown and crisp up the crumbs, rather than deep frying, and finished it in the oven. I've never made chicken kiev where the butter didn't completely leak, but cooking it in a small pan and spooning the liquid butter over the finished chicken was pretty darn delicious!

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Reviewer:

CiociaPaula

Reviewed: Nov. 5, 2010

For a healthier recipe, I rolled the chicken breasts in organic wholemeal flour which I seasoned with a pinch of salt and pepper. Also, found the chicken breasts tasted a little bland, so I seasoned the chicken with a tinge of salt and pepper before I inserted the butter pieces. Baking did not appeal to me as it meant waiting a long time for the meal. So I pan fried the chicken breasts on medium heat and it was wonderful. By the way, for low sodium content, I used Himalayan rock salt. It is a better idea to flatten the chicken breasts and then slice a small pocket inside to house the butter piece. That way, you can be assured that the butter will not ooze out during cooking.

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Reviewer:

Dana

Reviewed: Oct. 11, 2010

This was extremely good! I made more butter then was called for in order to double stuff the chicken. Turned out great and it was extremely buttery inside! Loved it!

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Reviewer:

cm28

Cooking Level: Intermediate

Home Town: Fishers, Indiana, USA

Reviewed: Apr. 5, 2010

Very tasty! In an effort to cut back on fat, I fried them in about 1/4 cup of canola oil just to seal edges and brown slightly, then removed to a baking pan and finished in oven. I have also just sprinkled the chives and parsley (dried) on the salted and peppered breasts and added a pat of cold butter then rolled up when in a hurry.

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Reviewer:

GRAMMA GORGEOUS

Cooking Level: Expert

Reviewed: Feb. 25, 2010

Good taste for butter filling, another option is tarragon instead of chives (or basil) Also blending a loaf of italian bread to make crumbs instead of dried crumbs is good too...

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Reviewer:

Seabreeze

Cooking Level: Intermediate

Home Town: Upper Darby, Pennsylvania, USA

Living In: Lee, New Hampshire, USA

Reviewed: Feb. 24, 2010

this is the first time that I ever made this dish, I diidn't fry it, I drizzled with olive oil and baked it at moderate heat for about 25 minutes. It's very good and not at all greasy like I thought it would be. I used a mixture of Italian bread crumbs and panko crumbs and so it was really crispy. Thanks for a great recipe. I would have rated this 5 stars, but never having it beofre, I had nothing to compare it to.

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8 users found this review helpful

Reviewer:

witchywoman

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Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Feb. 20, 2010

I would have to say this recipe was much better than the 'real' Chicken Kiev I tasted in Kiev, Ukraine!! We cut the lemon off our tree right before we juiced it and what a wonderful flavor and aroma it added! I love anything with lemon in it and lemon definitely added a refreshing flavor to this recipe. It makes a HUGE difference when you use fresh lemon juice vs. bottled juice. You will definitely notice the difference and will be so happy with the result. Also, if you are short on time to chill the butter mixture, consider putting it in the freezer for a bit then take it out & slice the butter as you prepare the chicken breasts.

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Reviewer:

Desert Moon

Cooking Level: Expert

Reviewed: Feb. 1, 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!

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32 users found this review helpful