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Chicken Kiev
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Prep Time:
50 minutes
Cook Time:
12 minutes
Total Time:
62 minutes
Family-favorite Chicken Kiev recipe perfected over 30 years - simple to make, but oh so worth it!
Ingredients:
  • 0.33333334326744 cup butter
  • 0.5 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 pounds skinless, boneless chicken breast halves
  • 2 eggs
  • 3 tablespoons water
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 1 teaspoon dried dill weed
  • 0.75 cup all-purpose flour
  • 0.75 cup dry bread crumbs
  • 2 cups vegetable oil for frying
  • 0.5 lemon, sliced
  • 0.25 cup chopped fresh parsley
Instructions:
  • Mix 1/3 cup butter, 1/2 teaspoon pepper, and 1 teaspoon garlic powder. Spread the mixture on a 6x6 inch piece of aluminum foil, forming a 2x3 inch rectangle. Freeze in the coldest section of your freezer until firm. Can be prepared in advance.
  • Trim excess fat from the chicken breast and halve if whole. Place each piece between waxed paper and gently pound to 1/4 inch thickness or less.
  • Once the firm butter mixture is ready, cut it into 6 equal pieces. Add one piece of butter to each chicken breast. Fold the edges of the chicken over the butter, then roll up the chicken to completely encase the butter. Secure the chicken roll with small skewers or toothpicks.
  • Beat eggs and water until fluffy in a mixing bowl. In a separate bowl, combine 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed, and flour. Coat chicken thoroughly with the seasoned flour, dip in egg mixture, then roll in bread crumbs. Place coated chicken on a tray and chill in the refrigerator for 30 minutes.
  • Heat vegetable oil in a medium deep frying pan over medium-high heat. Fry chicken for 5 minutes on each side or until golden brown. Check for doneness by cutting into one rolled chicken breast to ensure no pink remains. Serve hot, topped with a lemon twist and parsley.

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