Chicken Kiev

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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!

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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 !

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Whole family loved it! Used 3 lbs of chicken (large family and not all the butter, fyi. But plenty of olive oil for frying.

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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

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...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.

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Great recipe. Everone loved it. Thank you

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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?

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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.

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"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.

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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.