Chicken Kiev

Kathy D


This is based on a Rachael Ray recipe. It's simple and delicious! This is great served with potatoes and onions. Yum!


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • ·
    canola oil, for frying
  • 4
    boneless, skinless chicken breasts - 6-8 oz each
  • 2 clove
    garlic, finely chopped
  • 3 Tbsp
    chives, chopped
  • 2 Tbsp
    parsley, finely chopped
  • 1 Tbsp
    dill, finely chopped
  • 6 Tbsp
    chilled butter
  • 1 c
  • 2
  • 1 c
    unseasoned bread crumbs
  • 1
    lemon, wedged
  • ·
    salt and freshly ground black pepper, to taste
  • ·

How to Make Chicken Kiev


  1. Heat 1 1/2 inches of oil to 360 degrees F in a large, deep skillet.
  2. Pound each chicken breast out (between waxed paper) to 1/4 inch thickness.
  3. Combine chopped garlic and herbs. Cut the cold butter into 4 equal-sized pieces and coat each completely with the herb/garlic mix.
  4. Put flour on 1 plate, beat eggs with a little cold water and put in a pie plate, and put the bread crumbs on a third plate.
  5. Squeeze a lemon over each piece of chicken and season with salt and pepper. Put an herbed butter cube on each piece of chicken and roll up tightly, securing with a toothpick. Roll stuffed breasts first in the flour, then egg, then bread crumbs - coating well.
  6. Fry the chicken bundles for 7-8 minutes on each side or until they reach a deep golden brown all over.

Printable Recipe Card

About Chicken Kiev

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Eastern European

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