How to make Chicken Kiev

Easy and elegant!

Begin by making your flavored butter:

1 stick softened butter
1 clove garlic, finely minced
½ t. salt
½ t. pepper
1 t. fresh lemon juice (I have used bottled – it works)

Cream all ingredients well, form into a log, wrap in plastic wrap and freeze.

For a nice dinner for two –

2 skinless, boneless chicken breast halves which are pounded (between 2 sheets of plastic wrap or waxed paper) to a thickness of ¼ - 1/3-inch

Lightly season both side with salt and pepper

Remove your butter from the freezer and cut your log in half

Place one half on the end of each chicken breast and roll – tucking in the edges (you don’t want to lose all that good butter flavoring!)

You can secure each roll with toothpicks or skewers

At this point you can wrap the halves tightly in plastic wrap and refrigerate for 2 - 4 hours before cooking

To cook –
Combine 2 eggs with 2 T. milk – whisk in small bowl
Place bread crumbs in separate bowl -

roll each breast half in panko crumbs (and I you don’t have panko you can use plain dried bread crumbs or you can make your own by removing the crusts of bread, grate and place on a baking sheet and into a 300*F. oven to dry/crisp – but do NOT brown) – be generous with the coating

Place on a tray and refrigerate 30 minutes

Heat a heavy frying pan/skillet and add vegetable oil to a depth of ½- inch – heat the oil to 375*F.

Add chicken, cook for 5 – 6 minutes, turn and continue cooking

Be sure to cook through – you may have to cut one to make sure it is not pink inside

The internal temperature should be 165* F

Remove from pan and drain for a few minutes
Serve and enjoy!

NOTE: Some will have a bowl of flour to roll the chicken in before dipping in the flour and bread crumbs.

Check out some Chicken Kiev recipes:

Chicken Kiev

Chicken Kiev

Chicken Cranberry Kiev

Chicken kiev

Baked Chicken Kiev


Kitchen Witch’s Kiev Butter – a basic for my Chicken Kiev