Traditional recipes

Best Ever Chicken Kiev recipe

Best Ever Chicken Kiev recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Breaded chicken breasts

I hate shop-bought chicken Kiev so I make my own. I make up my own garlic butter with fresh chillies (add as much or little chilli according to your taste) and freeze it, then use it as I need it for this recipe and for homemade garlic bread!!!

23 people made this

IngredientsServes: 4

  • 110g butter, room temperature
  • 2 garlic cloves, crushed
  • 1/2 a small red chilli, finely chopped
  • 1/2 a small green chilli, finely chopped
  • 2 teaspoons fresh chopped parsley
  • salt and freshly ground pepper to taste
  • 4 skinless chicken breast fillets
  • 2 eggs, beaten
  • 80g flour, sifted
  • 400g fresh breadcrumbs
  • 2 tablespoons oil

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Make the garlic chilli butter by whipping the butter with a fork or electric mixer, then add the garlic, chillies, parsley, salt and pepper. Mix until well combined. Take a piece of cling film, place the garlic butter on top, then roll into a sausage shape and freeze for 10 minutes or until needed.
  2. Place the chicken breasts between 2 pieces of cling film and bash them out a little. With a sharp knife make a slit in the chicken breast, large enough for a small knob of the garlic butter to go.
  3. In three separate bowls put the flour, eggs and breadcrumbs. Season the breadcrumbs with salt and pepper if preferred.
  4. Take the garlic butter from the freezer and cut off slices large to fit the slits you made in the chicken.
  5. Put the garlic butter into the chicken breasts, then coat each breast in the egg, then the flour, then the egg again, then into the brumbcrumbs; you may want to do another dip of the egg then breadcrumbs depending upon how much breadcrumb coating you prefer.
  6. Heat the oil in a frying pan and pan fry 2 at a time just to brown the outsides. Then place the Kievs onto a swiss roll tin and bake in a pre-heated oven at 200 C / Gas 6 for 20-25 minutes, or until golden brown and the butter comes out a little.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (3)

This was really nice and much better than shop bought will be making this one again, everyone enjoyed it. thanks-22 Feb 2010

everyone loved it sooooo much better than shop bought will defo be making it again (little tip i toasted my breadcrumbs a little before i put them on the chicken makes the crumb stay on better i think )and also iv added some herbs to the breadcrumbs just to try somehting different luvly both ways-18 Apr 2013

Very messy to make but the plates were well and truly cleaned & comments like delicious, scrummy and those were banging made it worth while so I'll definitely be making these again however I think I'll take a leaf out of Tracy Mitchell's book and trying toasting the breadcrumbs next time. Lovely thank you.-16 Feb 2016


11 Buttery Vegan Chicken Kiev Recipes Like Grandma Used to Make

Chicken Kiev is a hearty, comforting dish – perfect for garlic-lovers – that is enjoyed by many around the world. That is, except chickens.

The traditional version of the meal relies largely on chicken meat and eggs, but alongside a rising interest in plant-based food, many people are trying more compassionate versions of the popular, simple dish.

Here are 11 vegan recipes to make the best chicken Kiev you’ve ever had.


How to make Chicken Kiev

  • Prep the butter mixture: Mix the ingredients in a bowl. Shape it into a log, wrap it in plastic, then chill it for about 15 minutes.
  • Form: Season the meat with salt and pepper. Put the chilled butter mixture at the center of the meat. Fold the meat around the butter mixture to form a ball. Then, wrap the ball tightly in plastic wrap, place on a plate, then, chill in the freezer to set. This will take around 30 minutes.
  • Coat: Prepare for breading. Remove the ball from the plastic and dredge it on the flour mixture, into the eggs, and then into the bread crumb mixture. Wrap the ball again with plastic and chill in the freezer for 15 minutes.
  • Cook: Heat oil in a deep-fryer or large pan to 350 degrees Fahrenheit and preheat the oven to 400 degrees Fahrenheit. Fry the ball in the hot oil starting at the gathered side facing down. Then, after a minute of frying on each side, transfer it to the lined baking sheet. Sprinkle salt and cayenne pepper on it.
  • Bake: Pop it in the oven and bake until the butter sizzles at around the 15th- to the 17th-minute mark. Check for doneness and allow it to rest before serving.

How to butterfly chicken breast?

  • Cut the meat on its longest side by pressing it lightly on the chopping board and sliding the knife in the middle.
  • Do not cut it all the way through.
  • Open the two halves.
  • If you think that the meat is still too thick, you can halve it further.

What to serve with Chicken Kiev?

Can I use chicken thighs?

Absolutely! You can make this dish using boneless and skinless thighs. Just make sure that the thickness is even throughout.


Recipe Summary

  • 3 ½ tablespoons butter, softened and divided
  • 1 teaspoon finely chopped fresh dill
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons water
  • 2 large egg whites
  • 4 ½ (1-ounce) slices white bread
  • Cooking spray
  • 1 ½ pounds baking potatoes, cut lengthwise into 1/4-inch-thick wedges

Combine 2 tablespoons butter, dill, 1/8 teaspoon salt, pepper, and garlic in a small bowl, stirring well. Chill 1 hour.

Slice chicken breast halves lengthwise, cutting to, but not through, other side. Open halves, laying chicken flat. Place each chicken breast half between two sheets of plastic wrap pound to a 1/4-inch thickness using a meat mallet or small heavy skillet.

Place about 1 1/2 teaspoons butter mixture on the small end of each chicken breast half, and roll up jelly-roll fashion. Tuck in sides, and secure each roll with wooden picks. Sprinkle chicken evenly with 1/2 teaspoon salt.

Combine 2 tablespoons water and egg whites in a shallow dish, stirring with a whisk. Place bread in a food processor pulse 10 times or until coarse crumbs measure 3 cups. Microwave 2 1/2 teaspoons butter at HIGH 15 seconds or until melted. Combine melted butter and breadcrumbs in a shallow dish toss well. Dip 1 chicken breast half in egg white mixture dredge in breadcrumb mixture. Dip chicken breast half in egg white mixture again dredge in breadcrumb mixture again. Repeat procedure with remaining chicken breast halves, egg white mixture, and breadcrumb mixture. Place chicken breast halves, seam sides down, in a jelly-roll pan coated with cooking spray. Cover and refrigerate 1 hour.

Bake chicken at 425° for 35 minutes or until the chicken is done. Remove wooden picks before serving.

Place potatoes on a baking sheet coated with cooking spray coat potatoes with cooking spray. Sprinkle potatoes with remaining 1/8 teaspoon salt toss. Bake potatoes at 425° for 40 minutes or until tender, turning once after 30 minutes. Transfer potatoes to a bowl, and toss with remaining 2 teaspoons butter. Serve with chicken.


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Chicken Kiev Recipe

Favorite Restaurant Chicken Recipe

Preparation time:ꁅ minutes. Serves 4

  • 8 ounce butter, softened
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely minced garlic
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried parsley
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 4 six ounce boneless, skinless chicken breasts
  • Salt and pepper
  • 2 egg yolks + 1 1/2 teaspoons water
  • Flour
  • 2 cups Japanese bread crumbs (Panko) or dry bread crumbs + 1/4 cup more for filling
  • Vegetable oil for frying

  • Combine butter, lemon juice, minced garlic, tarragon, parsley, salt and pepper in the bowl of a stand mixer or in a food processor.
  • Place the mixture on plastic wrap or wax paper and roll into a small log and chill it in the freezer
  • Place the chicken breasts between two pieces of plastic wrap and pound them to 1/8 inch thickness and season them with salt
  • Place 1/4 of the chilled butter on the wide end of each breast and sprinkle with 1 tablespoon of bread crumbs
  • Roll up each chicken breast around the butter and crumb mixture tucking in the sides as you go chill the breasts
  • Combine the egg yolks and water in a pie pan place 2 cups of bread crumbs in another pie pan and place flour in a third pie pan
  • Heat a large skillet with 1/2 inch of vegetable oil over medium-high heat (about 375 degrees F)
  • Roll each chicken breast in the flour and shake off the excess brush each breast with egg yolk and then roll each breast in the bread crumbs making sure there are no exposed surfaces (dip the ends of the rolled breasts a second time for extra coverage)
  • Brown the chicken breasts in the heated oil in the skillet sealed side down and then cook on all sides until golden brown (about 4-5 minutes on each side or until heated through - about 165 degrees F)
  • Set the chicken breasts on a cooling rack placed on top of a sheet pan or large plate to drain

TA-DA! You have just created a Chicken Kiev - a chicken recipe fit for royalty!

Serve the chicken with peas and julienne potatoes if you want to be traditional. I often like to serve this chicken with traditional mashed potatoes or twice baked potatoes.

Whatever you choose, try to keep the starch and vegetable preparation simple so seasonings do not "fight” with the butter sauce you created for your chicken breasts.

Enjoy your Chicken Kiev and the company of those you share it with!

"If God grants me longer life, I will see to it that no peasant in my kingdom will lack the means to have a chicken in the pot every Sunday."


Homemade Chicken Kiev

Just a thought about Chicken Kiev instantly brings me those sweet memories of my childhood.

I was living in a small Ukrainian city near Kiev. In the 90s, the city didn't have lots of shops or malls. So me and my parents used to go to Kiev for major shopping.

It was 3 hours train ride in both ways so we usually spent the whole day in Kyiv. One time, after we checked all items off our shopping list, we went to a little cafe to replenish the energy. I ordered Chicken Kiev and whether I was too hungry or too excited about my purchases, but back then that Chicken Kyiv tasted like the most delicious thing I've ever had in my life.

When you cut that crispy chicken breast to release an aromatic herbed butter and you dip that perfectly cooked piece of chicken into the butter, you'll realise that this it it. The best chicken recipe is right there, on your plate. Tender, juicy, crispy and flavorful. You'll devour it in no time.

There are 6 main ingredients in this dish: chicken breast, butter, dill , breadcrumbs, milk and flour. Make sure each chicken breast has a tenderloin too.

Start off with prepping a herbed butter. Nicely mash a softened butter with a fork, add minced dill, salt and pepper. Shape it into a log, cover with a plastic wrap and freeze for 30 minutes.

Now on to the chicken. Remove tenderloins from each chicken breast and lay them on the piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately &frac18" thick.

Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.

Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter roll tightly. Refrigerate the rolls for at least 30 minutes.

Whisk milk with, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.

Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Then, roll it in breadcrumbs.

Repeat the step with the egg and breadcrumbs (without dredging in flour). Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-50 minutes at 350F. Voila!

The recipe is very straightforward and if you put some efforts in it, you'll have the most tender and juicy Chicken Kiev in the whole world.


Recipe Steps

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Preheat oven to 400 degrees

Set butter on counter to soften

If using any fresh produce, thoroughly rinse and pat dry

Prepare a baking sheet with foil and cooking spray

Ingredient(s) used more than once: parsley


Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Garlic butter

  • Butter –Unsalted and softened to room temperature.
  • Garlic –Use as much or little as you like.
  • Herbs –Fresh parsley and dill chopped up fine.
  • Lemon juice –From about 1 lemon squeezed fresh.
  • Seasoning –Salt and pepper.

Chicken

  • Chicken –Boneless and skinless chicken breasts.
  • Flour –All purpose is all we need for this recipe.
  • Breadcrumbs –I used panko because it’s my favorite breadcrumb for these types of recipes, it’s got the perfect crunch! Feel free to use whatever is your favorite.
  • Eggs –2 large eggs, beaten.
  • Seasoning –Salt and pepper.
  • Oil –A mild vegetable oil to fry up our chicken in with a neutral taste and a high smoking point.

Deconstructed Chicken Kiev

A few weeks (maybe months? I am so far behind) ago, I got an email from Ben to check out some videos on Sorted. I did, and they are great. They were even so nice that they sent me their cookbooks to check out. I want people to get into the kitchen and make their meals from real food. My goal is to teach people how to cook, that is why I take the time to take step-by-step photos. I want people to have confidence in the kitchen, and play around. Cooking is fun. I always get so sad when people tell me that they really do not enjoy cooking. I understand not loving the everyday dinner cooking, because that can get old for sure, but my time in the kitchen can be therapy. I recently read a book, and one of the things that surprised me was how much fear people have about cooking. The Sorted team has the same goal. Get into the kitchen and cook. The videos on Sorted are really fun, they have a video for each recipe, and they are geared towards new cooks. I get a lot of college kids (which I love!) and these recipes are perfect for you. Some of the most fun I had in college was cooking with my friends and having dinner parties. In fact, the first Thanksgiving dinner I ever cooked was in college.

This Deconstructed Chicken Kiev is honestly the best dinner I have made in a long time. If you have ever been to a banquet of some sort, you have had Chicken Kiev. It is typical wedding food. It is usually a chicken breast stuffed with garlic butter. It is good, but this version is brilliant. The Sorted boys had the idea to put the stuffing on the outside, and it creates the most delicious and flavorful crust. I had the butcher cut my chicken breasts in half, so these cooked in about 15-20 minutes. While they were in the oven, I made a quick tomato and olive salsa, and dinner was ready in no time. I roasted some baby potatoes, and put the chicken on a bed of mixed greens. It was heavenly. My husband took the leftovers to school the next day and he was the envy of his classmates.

This is not an exact recipe, you can make it for 4 people or 20 people, just taste as you go, and it will be great. Watch the Sorted team make this Chicken Kiev here.

baby Yukon Gold potatoes
olive oil
1 stick butter, melted
4 slices of white bread
3 cloves garlic
1/4 cup fresh flat leaf parsley (plus a Tablespoon or two for the salad)
salt and pepper
4 chicken breasts (mine were butterflied into cutlets)
1/2 pint cherry tomatoes
a handful of black olives
zest of one lemon
1/2 cup feta cheese

Toss some baby potatoes with olive oil and salt and pepper. Roast in a 400 degree oven. They will take about 20-30 minutes total. Get these started and you can add the chicken to the oven and they can cook at the same time.

Add the bread to a food processor. I had a gorgeous loaf of Italian bread, so I used that, but regular white bread is just fine. Pulse until it turns into crumbs.

I am lazy, so instead of chopping garlic and parsley, I dumped the breadcrumbs out and pulsed the parsley and garlic until it was chopped fine.

Add the breadcrumbs back, and pour in the melted butter. Pulse again until it coats all of the breadcrumbs.

Set up a little chicken breading station.

Press the bread mixture onto the chicken breasts. Put the chicken into the oven with the potatoes and bake until cooked through, about 15-20 minutes.

Meanwhile, halve the tomatoes, and toss with olives, the zest of a lemon, and Tablespoon or so of olive oil, salt and pepper, and some chopped parsley.

Add some feta cheese. Set aside.

Layer some mixed greens on the bottom of the plate. Add the chicken breasts, and the tomato and olive salad. Serve with roasted potatoes.


Watch the video: Κοτόπουλο αλά Κρέμ. Άκης Πετρετζίκης (January 2022).