Reviewed: Dec. 17, 2007

I used egg/flour instead of buttermilk...and regular corn flakes. Also, I made a slit in each of the chicken breasts and inserted the butter slabs in those. It kept the chicken moist and prevented leakage. Yum!!

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Sara S.

Cooking Level: Intermediate

Home Town: Elkhart Lake, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 3, 2007

This recipe was good but not fantastic. I find pounding chicken to be a pain and this recipe wasn't worth it. I did like how it was baked and not fried. I changed a few things. I used plain corn flakes and not sweetened. I also followed others' suggestions and dipped in seasoned flour, egg, then the corn flakes. I wanted a tighter seal. This had very good flavor but it's getting 4 stars because it was a pain :)

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GRANDROYAI

Cooking Level: Expert

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Reviewed: Nov. 30, 2007

This was good; I will surely make this again. My only confusion came when the recipe called for honey sweetened corn flakes. I found regular plain corn flakes & sugar corn flakes (like Frosted Flakes) so I wasn't sure which to get. I opted for plain Corn Flakes & it was good...but still I'm not sure I got the "right" one!

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janalynn505

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 4, 2007

Very good recipe, I substituted the cereal with bread crumbs, which worked just as well. I know many people have complained about the butter, but I didn't have any trouble with it. If the meat is pounded enough and then rolled tight enough only a nominal amount of butter leaks. Good recipe for a cold night and relatively easy to make.

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katz

Cooking Level: Expert

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Reviewed: Oct. 16, 2007

Very good my husband really enjoyed and he's not a chicken fan.

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Dawn

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Reviewed: Jul. 19, 2007

Fabulous! My family ate every bit of it! I will try stuffing the chicken with cheese and bacon or smoked deli turkey next time. The butter in te middle made this dish a little greasy. Minced garlic in place of powdered is much better. Enjoy!

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delainas

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Reviewed: Apr. 1, 2007

Very Good, but i had trouble keeping the butter in. I also decided to use regular cornflakes.

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Feb. 15, 2007

Great recipe but I lowered the fat and calories by using muenster cheese instead of butter and frying the chicken w/ veg. spray instead! It was AMAZING even better than butter!

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Feb. 7, 2007

Not bad, but a lot of work for a weeknight meal. It requires a lot of diligence with the toothpicks to keep the butter in, and still you can't prevent some of it leaking out. I took the advice of other reviewers and used egg and milk to help with the leakage and it was fairly well contained, but could not prevent it all. This didn't really taste like Chicken Kiev to us, but had a nice flavor anyway. I did not use cornflake crumbs, but rather used Garlic and Herb bread crumbs. It is a nice recipe, but I probably won't be making it again any time soon.

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Boos_Mommy

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Reviewed: Jan. 18, 2007

I did this exactly like the recipe said, and the butter didn't "leak out." However, my husband and I were put off by the sweet flavor from the corn flakes. Next time, I would use regular corn flakes.

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Foxy

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Jan. 12, 2007

It was good, but that's about all I can say. My butter oozed out all over the pan. This may be my fault, but I've made this recipe twice taking extra special care with the tuck and fold and tooth picking, but it oozed again! I even tried the flour and milk trick someone else suggested. Does anyone have any really good tips on how to keep this from happening????? PS. I also used regular cornflakes as honey flavored seemed a bit funky for me. Very good if the butter would stay put!

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tooshay

Cooking Level: Expert

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Reviewed: Jan. 10, 2007

I thought this recipe was great. I made it on a Wednesday and from start to finish dinner was on the table in about 1 hour. A little tip for pounding out chicken is to lay out a big piece of plastic wrap (maybe two for more coverage) and then place the chicken breast on that and lay anonther piece on top of the chicken. You can use a frying pan to "wack" the chicken a couple of times and it will thin out then repeat with the same plastic for all other pieces. When you have finished pounding out the chicken you just toss out the plastic wrap and there is no mess. Makes for a quick and easy clean up. Thanks for the great recipe!

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crystal

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Reviewed: Jan. 9, 2007

This was good. I baked it with good results. The butter kept the chicken moist. Thanks

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 28, 2006

Great dish. Used fresh garlic as well as some garlic seasoning. I want to try this again with broccoli instead of parsley for the filling.

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Bob

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Dec. 27, 2006

This was delicious but more involved than something for a weeknight meal. My butcher suggested already tenderized chicken breasts and said to use a rolling pin to just roll them flatter. Saved time and mess! I used ready-made cornflake crumbs and dipped the breasts in egg before dipping them in the buttermilk. This seemed to help keep the butter inside better. Everyone loved this and I will definitely make it again.

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Sally

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Dec. 27, 2006

Thanks for a lovely recipe Jessica. The family all loved this chicken dish. Just make sure you like the taste of honey otherwise it may taste a little too sweet. Great!

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downunder de

Cooking Level: Expert

Home Town: Sydney, New South Wales, Australia

Living In: Glen Innes, New South Wales, Australia

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Reviewed: Dec. 24, 2006

Everybody enjoyed this recipe. I followed the suggestions using the eggs and flour. It is a bit of work, but quite worthwhile.

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martjc

Cooking Level: Intermediate

Home Town: Mercer, Pennsylvania, USA

Living In: Zion, Illinois, USA

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Reviewed: Dec. 21, 2006

I thought this recipe was pretty good. My husband said he would've preferred non-sweetened crust. Maybe I'll try it again that way.

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LTKO

Cooking Level: Intermediate

Home Town: Bridgeport, Texas, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Dec. 21, 2006

This recipe was delicious. The chicken was moist and tasty and I like the way it contrasted with the sweet crust. Even my finicky brother ate this.

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CaptMicha

Cooking Level: Beginning

Living In: Brookeville, Maryland, USA

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Reviewed: Dec. 20, 2006

Great, moist chicken. Next time I'm pounding the chicken breasts while they're in a plastic bag. I and my kitchen were covered with particles of chicken!

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CAP

Home Town: Omaha, Nebraska, USA

Living In: The Villages, Florida, USA

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Delicious Baked Chicken Kiev

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