Chicken Kiev
Show: Good Eats
Episode: Flat is Beautiful II
Rate This RecipeRead users' reviews (125)
- Recipe categories: Chicken, Poultry,
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Average Rating:
Total Reviews: 125
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By andrea_11499885
Azle, TX
on November 22, 2009
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I had wonderful results with this recipe even though my flattening technique probably needs polishing. This was great!
By mrflexo_12295537
on November 07, 2009
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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.
By peghh61_12148561
rochester, 72
on September 13, 2009
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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.
By sherer_7377012
lapeer, MI
on August 28, 2009
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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.
By bmdietrich_10076662
Fredericksburg, VA
on August 26, 2009
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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!!
By Becky MacEachen
Upstate, NY
on July 29, 2009
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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....
By tpilatt_12016971
Minneapolis, 63
on July 27, 2009
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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
By vlct0ria_8714945
Tallahassee, FL
on July 16, 2009
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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!
By margaretannmay_...
jackson, MS
on June 23, 2009
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THis is a foolproof recipe!! Our family loved it.
By jen1214
Canton, MI
on May 05, 2009
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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!!