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Ukrainian Chicken Kiev

William Anatooskin

"A real Kiev recipe, with seasoned butter rolled up in breaded chicken breasts for a richness fit for royalty! This recipe takes a bit of time, but is well worth the effort."
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1 h 10 m servings 756 cals
Original recipe yields 8 servings


  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 65.8 g
  • 101%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
  2. To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
  3. When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
  4. In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
  5. Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

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Read all reviews 63
  1. 82 Ratings

Most helpful positive review

This is dry like alot of chicken dishes, my trick for all chicken I make is to marinate in BUTTERMILK for 30-40 minutes. Makes any piece of chicken tender no matter how you cook it. Hope this h...

Most helpful critical review

Takes WAY more fry time than is listed. Fried them for 10-15 minutes on each side and they were still uncooked in the middle. This was too much effort and hassle for a mediocre outcome, I will n...

Most helpful
Most positive
Least positive

This is dry like alot of chicken dishes, my trick for all chicken I make is to marinate in BUTTERMILK for 30-40 minutes. Makes any piece of chicken tender no matter how you cook it. Hope this h...

Kiev has always been the requested "birthday" meal, even now that my children are adults and home for a visit. Also was the end of term foods lab test for my high school classes. If it did not...

A lot of work but very tasty. To keep it a bit healthier, I baked in the oven at 350 for 45 minutes and it browned up nicely.

Great to prepare ahead of time and cook later. Wonderful flavors.

The first time I served this recipe my husband went nuts for it. He asks for it all the time. Now he has started enviting all of his friends over to try it. It is a really great recipie. :o)

This was FANTASTIC!! Fairly easy to prepare, & the taste is incredible! The only thing I had a prob with is using toothpicks to hold it together. I LOVE the way the butter squirts out when you c...

At our lake cottage without any cookbooks, I wanted to make chicken kiev so went online and found this great recipe. My nineteen year old daughter, the food critic, loved it, as did we all.

This was delicious. Sure there's a mistake in quoting 6 cubes of butter versus 8 chicken breasts but the contributor goes on to state that 1 cube of butter is required for each chicken breast. ...

Let me admit this first: I did not read the entire recipie before proceeding so I ended up taking short cuts. I did not make the seasoned butter. I just sprinkled the pepper & garlic (I used ...