Photo: Chicken Kiev Recipe
Ingredients
- Vegetable oil, for frying
- 4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets
- 10 blades fresh chives, chopped to about 2 tablespoons
- A palmful fresh parsley, finely chopped to about 2 tablespoons
- A palmful fresh dill, finely chopped, about 2 tablespoons
- 1 clove garlic, finely chopped
- 6 tablespoons chilled butter
- 1 cup flour
- 2 eggs
- 1 cup plain bread crumbs
- A wedge lemon
- Salt and pepper
- Plain, round toothpicks
- Serving suggestion: Potatoes and Onions and salad
Directions
In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.
Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.
Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.
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By johninfm_10418764
Flower Mound, TX
on July 03, 2012
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I have made this recipe several times for my family and friends. We love it! The most difficult part for me is butterflying the breast. Having the butcher do it is a great idea. For the temperature of the oil, I use a small square of bread and when it "fries" when it hits the oil the temperature is right. I have started using wooden skewers instead of toothpicks to seal the edges. They seal a longer length and are easier to pull out. I agree that it isn't a 30 minute meal ... at least not for me ... usually takes more like 45 minutes to an hour.
By codysimps
on May 22, 2011
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I have not yet tried this dish either but it does sound delicious! I usually buy the chicken kievs in a box at the super market and they are the bomb! I love them and so does my children! So, I can't wait too see what this tates lke!
By v_lunking_12966753
Charlotte, 73
on June 29, 2010
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I have not made this dish yet but it sounds delicious! I'm not sure how to roll it though..... should I completely cover the butter with the end/sides of the chicken and then roll? Or just fold them in slightly so that they're next to the butter and roll because will that be able to keep the butter in once it starts to melt inside? also is it ok if after it is rolled, one side has thicker chicken than the other? And lastly does the temperature have to be EXACTLY 360 degrees because i don't really want to go out and buy a thermometer. *sigh* I really want to make this dish but I obviously don't know what I'm doing! Oh and what does "butterflying" mean? thanks!!
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