Chicken Kiev

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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.

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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.

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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.

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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

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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

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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!

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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.

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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..

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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.

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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.