Chicken Kiev

Total Time:
2 hr 45 min
Prep:
35 min
Inactive:
2 hr
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 teaspoon dried parsley
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt, plus extra for seasoning chicken
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
  • 4 boneless, skinless chicken breast halves
  • 2 large whole eggs, beaten with 1 teaspoon water
  • 2 cups Japanese bread crumbs ( panko), plus 1/4 cup for filling
  • Vegetable oil, for frying
Directions

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.


CATEGORIES:
View All

Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 129
Trying to figure a way out to make this Paleo style and wondering if it would still be as tasty and juicy. Any ideas? item not reviewed by moderator and published
Excellent, followed exactly and it was perfect. Rice as a side nicely absorbs the delicious butter sauce. item not reviewed by moderator and published
Great and simple recipe. I did however, bake the chicken instead of frying them. item not reviewed by moderator and published
Very tasty!! I found this a fairly simple recipe to follow. I did follow it exactly and would recommend being very sure your chicken logs are completely sealed, otherwise the butter runs out everywhere and putting them in the fridge for at least 2 hours before frying is definately an excellent idea. I use flour before the egg wash. I think lory609 has a good idea about baking instead of frying however and will try that next time. Still, I think this is a good, easy, and tasty recipe. item not reviewed by moderator and published
It's an elegant company dish, but don't fry. Instead, prepare three shallow bowls: One with white flour; one with 2 beaten eggs; and one with 1 cup Panko, 2 T butter melted in (this is very important or it won't brown and crisp up, plenty of salt and pepper, 1 teas dried thyme, and 1/3 C good Parmesan. With both hands gently lift each log to the flour, then the egg, and finally the Panko. You can avoid mess by basting with spoon. Arrange on foil (sprayed with Pam with plenty of space between them. Bake for 20 min at 350, then 15 more at 450. Brown under broiler at the very last. Cut into 1" pinwheels. Serve with a creamy white wine sauce. item not reviewed by moderator and published
This was a nice dish for a weeknight meal. I didn't have any trouble keeping the chicken in a roll and I think it was because of how much I pounded the chicken. I was able to roll the butter log in like a tortilla. I didn't bother to cool the butter logs (I didn't have 2 hours. I brined the chicken overnight in buttermilk and it came out very moist. I never have a problem burning chicken when I try to fry it. Instead I have issues cooking the meat all the way through, but no problems here when I cooked each side for something like 8 minutes on low-medium heat. I served it with steamed zuchini and carrots. item not reviewed by moderator and published
I found myself having to put toothpicks in the chicken to keep them together. I poured about a 3/4 cup of dry white wine over the chicken midway through cooking. My family thought the chicken was moist and delicious. I'm adding this recipe to my favorites. item not reviewed by moderator and published
I followed the directions to the T but for some reason I feel that my oil was way to hot on the intial batch. I used a thermometer, let the oil get to 375 degrees F. The oil was smoking but dropped the Chicken in anyway. The Panko BC immediately went from light to dark within seconds. Not sure why this happened. Maybe the thermometer was not working properly. Anyone have any ideas? All in all all 4 pieces were great anyways. Thanks AB item not reviewed by moderator and published
Gave this only 4* because of the tarragon, which I really don't care for; I used savory instead and added some fresh garlic. Very good!! Note to the person who said it needed ham & swiss: There's a huge difference between Chicken KIEV and Chicken CORDON BLEU; hope you don't make Cordon Bleu with the Kiev butter mass!! LOL item not reviewed by moderator and published
Amazing. My kitchen is a wreck from preparing this dish but it was well worth it. My family scarfed it down and wished for more! item not reviewed by moderator and published
Great for a fancy dinner! I had tried chicken kiev before, but had never made it myself. I followed the recipe exactly and my guests were more than pleased with the results. I accompanied this dish with rice, green beans, and fried ripe plantain for a sweet finish. Next time, I might try adding cayenne pepper to the breadcrumbs to add some spice. item not reviewed by moderator and published
To St8rBoiInMN, this is chicken Kiev lacking garlic; the ham and cheese is part of the cordon bleu chicken.. I added a clove of garlic to the butter mixture and it tasted just right.. item not reviewed by moderator and published
Chicken Kiev? Without ham and cheese? Sacrilege! Go easy on the tarragon and add a slice of ham and baby Swiss when you roll it up. Definitely worth it. item not reviewed by moderator and published
Thanks AB. Great recipe. Did bake at 375 for 40 min. instead of frying. Only 2 of us so I cooked 2 and froze 2. Don't know how that worked yet as they are still in the freezer but I am not worried. Your recipes do not disappoint! I do adore Chicken Kiev. item not reviewed by moderator and published
I made this for an anniversary dinner for my husband and myself, as Alton's recipes usually do not dissapoint. Until now. seemed a bit flavorless...and I added garlic powder and parmesan cheese to the panko crumbs. Probably won't make this recipe again. item not reviewed by moderator and published
Fantastic!! I have yet to make something from Alton that isn't absolutely delicious!! item not reviewed by moderator and published
Very moist, tasty, quick and easy to do. I did add a heaped tablespoon of garlic powder for extra taste and glad I did as it was delicious. After the 4 mins each side in oil I also placed it in the oven for 10mins to drain oil and ensure it was thoroughly cooked. Definitely cook again, perhaps only once/twice a year due to high fat content. Rice cooked in veg stock, peas and carrots goes very well as an accompaniment. item not reviewed by moderator and published
I don't know. I thought t was a little bland. It neede garlic or some other spice or cheese. The chicken was moist. I probably won't make again. item not reviewed by moderator and published
Excellent! Like others, I think my chicken was too thick to start - I ended up butterflying and using the other pieces for a stir fry the next night. I prepped a few extra, with those I baked at 375 for @ 30-40 minutes. Sprayed pan with Pam and flipped 1/2 way thru baking. Excellent that way too. item not reviewed by moderator and published
This was terrific. I like cooking with tarragon (especially when it's fresh from my herb garden). The only thing I changed was that I used the Kellogg's corn flakes crumbs. I can not find the flakes that are already crumbed up for you so I made my own with a box of the cereal. Put it in the processing and "wa la". I deep fried them for 5 to 8 minutes depending on the size of the cutlet. It was delicious......Thanks Alton item not reviewed by moderator and published
Amazing chicken kiev. I've tried many kiev recipes and this one is by far the best. I don't care for tarragon, so I replaced it with other herbs, but that's the only change I made. I heartily recommend this recipe to...well, anyone who isn't a vegetarian. item not reviewed by moderator and published
This is another one of those go-to recipes. Print it out and keep it - make whatever variations you want, but the original is incredible! item not reviewed by moderator and published
very good item not reviewed by moderator and published
Loved it! Very nummy! item not reviewed by moderator and published
I made this after learning Chicken Kiev is one of my boyfriend's favorite recipes. The steps were VERY easy to follow. The only changes I made during the process was putting some italian seasoning instead of parsley into the butter mixture (it seemed to work well with the tarragon), and using regular breadcrumbs instead of Panko. If making the latter substitution, you can probably cut the amount in half, as I had TONS left over that is now wasted. :( My only other problem came in determining how thick to make the breasts...I ended up making 3 of the 4 a bit too thick, and as a result, they opened a bit when I was frying them...but overall, they turned out beautifully! item not reviewed by moderator and published
Time consuming but worth it !! We all loved it. I added tavern Ham too. Very gourmet and flavorful. Love the tarragon flavor. I did not fill chicken with bread crumbs, only the outside, used toothpicks to keep butter and ham from leaking. Give it a try, gotta have it again ! item not reviewed by moderator and published
Whole family loved it! Used 3 lbs of chicken (large family) and not all the butter, fyi. But plenty of olive oil for frying. item not reviewed by moderator and published
Son said itwas the best thing he ever ate. I didn't use tarragon, just parsley/chive mixture. The instructions were spot on. Thanks for bringing back a childhood favorite.l item not reviewed by moderator and published
...but I would cut the amount of salt in the butter a bit (and I'm a saltaholic so this surprised me), and maybe half the tarragon and add summer savory. The tarragon is so sweet it completely dominates. Make sure you pound the chicken as absolutely flat as he says or your roll will be too thick and not be cooked in the middle before the coating is overdone. item not reviewed by moderator and published
Great recipe. Everone loved it. Thank you item not reviewed by moderator and published
I haven't made this yet. I'm not a fabulous cook. I would like to fry this on the stove and then bake it in the oven, as some have done. Can you tell me how long it should be in the oven and at what temp? item not reviewed by moderator and published
I really was worried multiple times that I had ruined them, but they turned out great. First, I used salted butter, I thought it would turn out too salty, but it didn't. Then I didn't have panko so I make bread crumbs for the filling. I ended up letting them rest over night and picked up some panko for the coating. I had one hell of a time flattening the chicken, but I eventually got pretty good at it and was able to roll them up perfectly. Served with rice, this was great. item not reviewed by moderator and published
"Where are the toothpicks? is the first question I hear when making these for someone for the first time. I've made this recipe several times already and it is a winner. I mix it up for my daughter and use Italian breadcrumbs for her and Panko for the rest. Rolling and stiffening up the butter and chicken in the fridge/freezer is a great trick for perfectly shaped Kiev's (is that a word?). Honestly, the biggest challenge for me is keeping the oil at a consistent 375F. Based on my past cooking history, I tend to run hot on the oil so I am always, constantly, working the triple burners to keep the oil at the correct temperature without it getting too low. 5.0 and a saute pan works best for me. And make sure you don't crowd too much into the pan. Lower temps = longer cooking = much darker coating, but tasty nonetheless. I will continue to make these. Thanks again, AB. item not reviewed by moderator and published
I have 3 grandchildren that have to be the most pickiest eaters I've ever seen. So I try different recipes in the attempt to get them to eat a balanced meal. The first time I tried this recipe, they cleaned their plates completely and told me, "I could make this chicken again." I have since made is several times and they continuely like it. It's a winner in my book. item not reviewed by moderator and published
I had wonderful results with this recipe even though my flattening technique probably needs polishing. This was great! item not reviewed by moderator and published
Easy to prepare and turned out great! If all recipies turned out this good I would go pro! Better than any resturant where we'vr ordered Chicken Kiev. item not reviewed by moderator and published
The was so easy & delicious, it won my family over! I used butter from my local Food Market is comes prepared with Lemon & Dill and I used "Crusting" blends from McCormick, this one was Panko Braeds Crumbs with Italian Herb & cheese, it was that easy! No salt & pepper needed. item not reviewed by moderator and published
when ham & cheese is used for stuffing it becomes chicken cordon bleu. if you would like a great recipes try tyler flos. hope this helps those who ask. item not reviewed by moderator and published
Our son told his dad to stop eating the salad I made and eat his chicken or he would spear it for himself! We have eaten this menu all over Europe and the US and this was the best we have ever had. I did not have Panko and used regular bread crumbs, but will make it next correctly and just decorate the platter with a spring of fresh tarragon to serve. I will make the butter tomorrow and freeze in slices to top a grilled steak. I served with rice, mache and frisee salad with a nice vinaigrette and a great Chardonnay. Fabulous!! item not reviewed by moderator and published
Did not like the bread crumbs in the center of the chicken, it was like biting into a buttery glob. Other than that it tastes pretty bland, just like your average battered and friend chicken. I love Alton Brown but I don't think I will make it again.... item not reviewed by moderator and published
i have tried this recipe twice. i have had problems rollling the chicken both times. i had 3 breasts weighing a total of 1.25 pounds each time. first time i fried them only 1 stayed sealed, the others leaked out the butter and filled with oil. the second time i made them i baked them 350 for 40 min. the turned out great and there was much less mess then frying. i will try again item not reviewed by moderator and published
Delicious! I added 1/2 tbsp lemon juice and 1/2 tsp chopped garlic (the kind you buy in a jar) to the filling and it was great. I also followed a previous reviewer's advice and toned down the tarragon to 1/2 tsp, and I am glad I did. It was a little difficult to roll the chicken after pounding it, and though I was afraid all my butter would leak out, it did not at all and was absolutely delicious. My boyfriend is THE pickiest person I know, and he even said we can add this to the "keeper" recipes! item not reviewed by moderator and published
THis is a foolproof recipe!! Our family loved it. item not reviewed by moderator and published
I was afraid of this recipe, being an inexperienced fryer, but it turned out great! The breading was crisp and the inside moist. It's definitely not something to eat all the time (being stuffed with butter and deep fried) but a keeper nonetheless. Thanks again AB!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
My children, who HATE fried chicken, will actually eat this!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
I cooked this for my family and they said it was better than anything they ate out. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
try adding some procuitto and sliced provolone with some herbs for an italian twist. item not reviewed by moderator and published
Amazingly easy and tasty recipe. In addition to the savory butter, I added a cream cheese and capers. It was delish! AB is wonderful =) item not reviewed by moderator and published
This recipe can turn out really good (like my piece did) or really... not so good (like my wife's did), depending on the salt during the seasoning of the chicken step. I know that sounds like a "duh" comment, but I am pretty sure that I didn't overly salt any piece in comparison to how I normally salt chicken. But even with unsalted butter it ended up being very, very salty in half of the dishes. User error? Perhaps. But when I make it again I will only season the chicken with pepper. The chicken is perfectly cooked if the oil is 375 at the start and you do 4 1/2 per side with breasts pounded to just below 1/4" in thickness. item not reviewed by moderator and published
i'm 15 years old and like to cook but doesn't have much expirence cooking but this was relativly easy and my whole family loved the chicken, which was moist in the middle and golden brown and delicious (as AB would say). highly recomended item not reviewed by moderator and published
Loved it. I may add a mild cheese next time to the filling. Would that make it something other than chicken kiev? item not reviewed by moderator and published
I made this recipe for the first time when my in-laws were coming over for dinner. I used both cutlets and breasts and finished cooking these in the oven after I fried them in the pan. Everyone enjoyed it and my husband said it tasted better the next day. item not reviewed by moderator and published
Great recipe, I made this for my family last evening and even the kids loved it. After I fried them and they were golden brown, I baked them in the oven to finish them off. They were perfect. Thanks Alton. item not reviewed by moderator and published
LOVED this easy to follow, hard to resist, sure to please dish was AWESOME. Everyone loved it and they all think I'm a gourmet chef. Thanks Alton for sharing :) item not reviewed by moderator and published
I was quite surprised at how easy this was to put together. And it turned out quite tasty as well. I skimped a little on the refrigerator time for the chicken, but it was still wonderful. item not reviewed by moderator and published
It was a cramped enviorment, and had some interferance from a few room mates, however, if i can make it in an old dorm kitchen and have 3 girls want date me, I think it is a perfect dish for some close friends or to impres a date. item not reviewed by moderator and published
Good Recipe, very tasty, juicy but it takes more then 10 minutes to cook. It took me about 20 minutes. it was not cooked on the inside. I put spinach and cheese inside the chicken...it came out perfect. Thanks so much item not reviewed by moderator and published
This was so tastey and easy to make! It is now a regular dish in our house! item not reviewed by moderator and published
I've tried other recipes for Chicken Kiev, but this is the best one I've tasted. I like the crunch that the panko gives to the dish as well as the herb blend in the butter. This one is most definitely a keeper! item not reviewed by moderator and published
I love making things you would normally buy frozen and discovering how much better they taste. This was really good. B Hand to Mouth <br /> Making Stock of the Situation<br /> A blog for penniless gourmets item not reviewed by moderator and published
I am an amateur in the kitchen. This dish was easy to make and it tasted great. It was a little salty but I will definately make this again. item not reviewed by moderator and published
Alton Brown always explains things in a fun and informative manner. His recipe for chicken kiev seems to be a winner. item not reviewed by moderator and published
i love this it so good and fun to make! item not reviewed by moderator and published
I've made this before... but never this way. It's so much easier to use the saran wrap. My mother's recipe uses toothpicks. I also modified this to make mini-kiev's for a super bowl party. I cut the breasts in thirds. It was surprisingly easy to make. And "mini-kiev's" were a hit. Another variation I did was to use an Italian sausage (different show) as the center instead of butter. And... because I was pressed for time, I put them in the freezer for 30 minutes instead of putting them in the fridge. item not reviewed by moderator and published
Very accurate and delicious of course. item not reviewed by moderator and published
This chicken recipe is very easy and it tastes very good. when you serve the chicken kiev and when you slice into it butter melts down the side of it....Mmmmmmmmmmm! item not reviewed by moderator and published
I prepared this recipe the first time at home and the second time in front of a group of 20 women. It was wonderful. item not reviewed by moderator and published
This is going to be my favorite recipe for one of my favorites. item not reviewed by moderator and published
I have made this several times, once I master the all important chicken flattening technique the only remaining issue was that the inside of the chicken wasn't done and the outside was a little on the crispy side. My solution was to fry the chicken as directed and finish it off in the oven (350 degrees for like 7 minutes). item not reviewed by moderator and published
This was very good! The panko fried up nice and crisp. Not knowing what else to make with panko I did a search and found Macadamia Nut Crusted Mahi Mahi and that was wonderful too! item not reviewed by moderator and published
This is a really good tasting recipe. I tried butterflying whole breasts. The meat turned out being too thick to cook in the oil without drying out. Will not do that again when I make this next time. item not reviewed by moderator and published
Very good Just remeber to freeze the butter log untill it is frazen makes it easier item not reviewed by moderator and published
My husband made this for me and it was fabulous...but a bit time consuming. item not reviewed by moderator and published
Best Turkey you will ever prepare and eat in your lifetime. It is the mother of all turkeys. item not reviewed by moderator and published
My guests loved it -- thanks Alton item not reviewed by moderator and published
This was very good. item not reviewed by moderator and published
i know this is the first time i have ever written a review like this esspecially for good eats but i honestly think it was the worst, hardest, most destest bale thing i've ever tasted next to steamed green beans mixed with steamed brocili with old cheese on top. try that then try the kieve. youll here my message loud and clear. item not reviewed by moderator and published
The Chicken was good but the stuffing to me was a little to salty item not reviewed by moderator and published
it was alright but took too long to make and kind of bland. love the butter... item not reviewed by moderator and published
I love Panko bread crumbs! Definitely use them, they make the chicken extra crispy! This was crispy and juicy, but too salty for me. Next time I will cut down on the salt! item not reviewed by moderator and published
I found the chicken kiev to be very tasty and of much higher caliber than I usually make for dinner. If I made this again I would use half the salt I did because it was really really salty. item not reviewed by moderator and published
My husband made this for a dinner party. He does not cook very often so this recipe is FOOL proof because it turned out PERFECTLY yummy. ;) ML item not reviewed by moderator and published
This dish was so easy to make. I'm 17 and if I can make it, anyone can. The only bad part was that the inside of some of the chicken's werent cooked all the way, but thats probably because I didn't leave them in long enough. item not reviewed by moderator and published
I watched your video on this recipe, and I wrapped the chicken just like it said, and IT WORKED!! The chicken stayed rolled up through the entire cooking process, I also added Cheese in the chicken, WOW was this easy, and VERY TASTY. Will make again and again..Thank You! item not reviewed by moderator and published
I had always wanted to learn how to make this yummy dish and Alton showed the simple and easy way to do it. item not reviewed by moderator and published
I saw this episode and had to try it because it looked so good. Mine wasn't perfect, but my family still loved it. I'm ready to try it again - soon! item not reviewed by moderator and published
This was wonderfull! The instructions and tips from the show were so helpfull! It came out perfect and my family loved it. item not reviewed by moderator and published
I have never made Chicken Kiev's before and have to say these were pretty darn tasty. I have already added them to my cook book, becasue we will be having these again. item not reviewed by moderator and published
This was fun (with the pummeling of the chicken) to make. And quicker than i thought it would be. And the 6 year boy liked it too. Can't beat that. item not reviewed by moderator and published
you really need to watch the show to see just how to roll the chicken around the butter. It is great! item not reviewed by moderator and published
Make sure you read the other suggestions. Keep the butter role small like a dime as suggested. Also I add ed Emeril's Essence to flour a d rolled in the flour befor the egg wash and panko. This puts a taste in your mouth that will stay with you and that is one of the things that I look for. A diffenate resturant quality receipe. Keep working with the rollign and it improves every time. item not reviewed by moderator and published
Tender and delicious, you can put anything in the center of the chicken rolls. Wonderful! item not reviewed by moderator and published
So tender and mouth watering, succulent yet firm. A great recipe for all chicke eaters item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken Kiev

Recipe courtesy of Rachael Ray