Chicken Kiev

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Flat is Beautiful II

Rated: 5 stars out of 5Rate itRead users' reviews (111)

RECIPE
COMMENTS & REVIEWS(111)

Cook Time:
10 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 35 min
Inactive Prep: 2 hr 0 min
Cook: 10 min
Total:: 2 hr 45 min

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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.

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Comments & Reviews

recipe Chicken Kiev
null null, null 11-07-2009
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This was a huge hit!
Rated: 5 stars out of 5

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.Read more
recipe Chicken Kiev
Peggy rochester, NY 09-13-2009
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Not enough!
Rated: 5 stars out of 5

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. Read more
recipe Chicken Kiev
james lapeer, MI 08-28-2009
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chicken kiev with ham &cheese
Rated: 5 stars out of 5

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.Read more
recipe Chicken Kiev
Barbara Fredericksburg, VA 08-26-2009
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Fabulous!!!!
Rated: 5 stars out of 5

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!!Read more
recipe Chicken Kiev
Rebecca Red Hook, NY 07-29-2009
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Okay
Rated: 3 stars out of 5

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.... Read more
recipe Chicken Kiev
Tyler Minneapolis, MN 07-27-2009
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not easy
Rated: 5 stars out of 5

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 againRead more