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Chicken Kiev Recipe

Chicken Kiev

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (125)

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Average Rating:

Total Reviews: 125

Showing 41-50 of 125

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  • on April 13, 2009

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    The Chicken Kiev was easy to make - a little trying getting the chicken breasts to properly fold but, it worked!

    I made a couple substitutions because I was unsure of the panko on this chicken (i typically always use panko - I thought that italian bread crumbs would give it a better overall taste.

    It was very good BUT...next time I will replace the tarragon with a different spice. It wasn't a big hit with my daughter and husband, I don't think they're used to that.

    I also made a garlic cream sauce to serve with this that brought the chicken to a whole different level (I'm big on sauces!

    Over all, very good but for an average person eating it, the spicing could have been done a little different.

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  • on April 10, 2009

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    i cooked it for the required time but was still raw in the middle.
    next time i will fry it first and finish it off in the oven for 10 minutes.

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  • on April 01, 2009

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    That's what I said, anyway, when I ate this. It wasn't extremely easy to make, but it wasn't that hard, either. And it turned out amazing. The chicken was moist and the panko coating was crunchy. I reiterate: DANG.

    And the herb butter was fantastic. I whipped up a batch later just to put on bread and pasta. Another home run, AB!

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  • on March 29, 2009

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    My children, who HATE fried chicken, will actually eat this!!

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  • on March 05, 2009

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    The third or fourth time I made this, I was lazy and didn't feel like tending to a pan of hot oil while the chicken cooked. I put it in the oven. It turned out amazing and there was no difference in taste at all.

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  • on January 15, 2009

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    I used butter, garlic, parlsey and asiago cheese for my mixture to spice it up a bit..This was definitely a hit with the family..so moist and tasty!! I paired the dish with roasted red potatoes with parsley and sweet paprika and roasted asparagus. Will definitely make again and again!!

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  • on January 08, 2009

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    I cooked this for my family and they said it was better than anything they ate out.

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  • on December 18, 2008

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    Okay, I love Alton and his recipes. And this is no exception... it tastes great! However, it's very easy to slit the side of a chicken breast and put the butter inside. It's a royal pain to pound it out and roll it up. I wound up with a mound of slimy chicken, and when I cooked it, the butter just poured right out. Why pound when you can stuff?

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  • on November 26, 2008

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    Made this dish for the family during Easter. After my father kept whining about the noise it made to flatten the chicken, he was eating his words when he asked for seconds. He even took all the left overs for lunch the next day. AB hits a home run again.

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  • on October 09, 2008

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    try adding some procuitto and sliced provolone with some herbs for an italian twist.

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