Chicken Kiev

Chicken Kiev Recipe

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Judy Garcia


This recipe is somewhat labor-intensive, but the finished product is well worth it. Great served with steamed asparagus.


★★★★★ 1 vote

2 Hr
30 Min
Deep Fry


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1 c
butter, softened
2 Tbsp
finely chopped fresh parsley
1/2 tsp
tarragon, dried
1 clove
garlic, crushed
3/4 tsp
1/8 tsp
black pepper


chicken breast halves, skinless and boneless
3/4 c
all-purpose flour
eggs, well beaten
1 1/2 c
dried bread crumbs
oil for deep frying

How to Make Chicken Kiev


  • 1In small bowl, combine ingredients for herb butter. On a piece of aluminum foil, shape into a 6-inch square. Freeze until firm, about 40 minutes.
  • 2While butter is freezing, flatten chicken by placing each piece smooth side down on a sheet of waxed paper; cover with second sheet, and using mallet or side of a saucer, pound until 1/4" thick. Be careful to not break the meat.
  • 3Cut frozen butter into 12 squares. Place one square in center of each piece of flattened chicken. Fold long sides over butter; fold ends over and secure with toothpick. Make sure ends overlap and are sealed.
  • 4Roll each piece in flour. Dip in beaten egg; roll in crumbs, coating evenly.
  • 5Shape each piece into a triangle, using palms of hands. Cover and refrigerate until chilled, about 1 hour.
  • 6Deep fry 3 at a time in 3-inch deep, 360°F oil, turning with tongs, until browned, about 5 minutes. Remove from pan and drain, being very careful to not pierce coating.
  • 7Keep warm in 200°F oven on pan lined with paper towels for no longer than 15 minutes while cooking remaining pieces.

Printable Recipe Card

About Chicken Kiev

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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