Chef John's Chicken Kiev Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 8, 2014
Look no more for another chicken kiev recipe! There are other kiev recipes with more reviews, but this is the absolute best! My family loved it as it tasted like something that you would be served at a 5 star restaurant. Make sure you use fillets rather than the entire breast as it will take literally forever to pound it out into a thin layer. I didn't use a mortar and pestle for making the butter but I'm ordering one because I can only imagine that it'll make the filling taste even better. I froze the patties the night before and battered, fried, and baked the day of serving.
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Reviewed: Jun. 3, 2014
This recipe is Delicious!!! Yes, it's definitely time consuming but worth every bite! Make sure you flatten the chicken breast evenly so it cooks thoroughly. But to solve that problem I fried and baked it a bit longer
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Reviewed: May 20, 2014
I would give this 10 stars. Delicious doesn't even begin to describe how this tastes. I do have to admit I did change 1 thing, I ground up my chicken in my food processor. When ever I pound out chicken breasts and try to fill them, I always lose the filling no matter what I do. Ground chicken was much easy to work with. The only bad thing was that the meat was sticky so I was wetting my hands a lot. The taste was exquisite, the absolute best I have ever had. The butter, garlic and parsley combo is perfect and the pinch of cayenne just brings it over the top. I didn't think the prep was really that bad, I think it was well worth it!!! Thanks Chef John :)
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Cooking Level: Expert

Living In: Oak Forest, Illinois, USA
Reviewed: Mar. 18, 2014
Absolutely 5 stars (and then some) on this one! A lot of prep work but OMG the end result is so incredibly decadent it's beyond words. I served this to a private group of friends and everyone, I mean EVERYONE, just about fainted from either the butter or the incredible taste! Paired with a mixed salad and mashed potatoes...If you don't try it, you will never know. 5 Thumbs up Chef John! You hit this one out of the ballpark!
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Photo by LaCosta Lotta

Cooking Level: Professional

Home Town: Annapolis, Maryland, USA
Reviewed: Mar. 1, 2014
to stick the flattened chicken breast meat together more effectively, I would suggest that you add a touch of cornstarch (preferably organic!) to areas that you're sealing- it really makes a difference in how well the chicken holds together. I also use this for saltimbocca, and other stuffed chicken breast dishes. Flour works as well, but will affect the flavor, and may come loose.
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Cooking Level: Professional

Home Town: Blaine, Washington, USA
Living In: Boise, Idaho, USA
Reviewed: Feb. 26, 2014
Terrific and delicious recipe. I followed it exactly as directed and it turned out amazing!! Thank you Chef John for the rolling technique as well, the delicious center stayed put until the final reveal. I'll definitely use that technique with other stuffed chicken recipes. Yum!
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