Chicken Kiev

Name: Chicken Kiev
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 servings
Cuisine: russian
Ingredients: 1 stick salted butter, at room temperature; 1 tablespoon fresh dill, chopped; 2 cloves garlic, chopped; 1 cup all-purpose flour; 2 boneless skinless chicken breast halves; Salt and freshly ground black pepper; 1 cup breadcrumbs; 3 eggs; Vegetable oil, for frying

Recipe courtesy of Eva Levitis

Watch how to make this recipe.

Chicken Kiev

0 Reviews

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

944

Total Fat

46

Saturated Fat

23

Carbohydrates

89

Dietary Fiber

4

Sugar

4

Protein

42

Cholesterol

385

Sodium

773

Total: 1 hr
Prep: 20 min
Inactive: 30 min
Cook: 10 min

Level: Easy
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

944

Total Fat

46

Saturated Fat

23

Carbohydrates

89

Dietary Fiber

4

Sugar

4

Protein

42

Cholesterol

385

Sodium

773

Total: 1 hr
Prep: 20 min
Inactive: 30 min
Cook: 10 min

Ingredients

1 stick salted butter, at room temperature

1 tablespoon fresh dill, chopped

2 cloves garlic, chopped

1 cup all-purpose flour

2 boneless skinless chicken breast halves

Salt and freshly ground black pepper

1 cup breadcrumbs

3 eggs

Vegetable oil, for frying

Directions

Combine the butter, 1/2 teaspoon pepper, dill and garlic on a plate. Shape this mixture into a log and cover it with 1/4 cup of the flour. Place it in the freezer to chill for 10 minutes.
Cut each chicken breast in half. Pound all four pieces with a mallet until they are 1/4-inch thick or less. Sprinkle the chicken pieces with salt and pepper.
Remove the butter log from the freezer and cut it in half. Place a half log of butter on one piece of chicken breast, and the other half log on another breast. Fold the edges of the chicken breast pieces over the logs of butter to encase them, and top each breast with the 2 remaining pieces of chicken, to completely enclose the butter.
Place the breadcrumbs in a bowl or shallow baking dish. In another small bowl, beat the eggs with a little water. In a separate small bowl, mix together 1/4 teaspoon pepper and the remaining 3/4 cup flour. Coat the chicken pieces with the seasoned flour, dip them in the egg mixture and roll them in the breadcrumbs. Place the breaded chicken on a shallow tray and chill in the refrigerator for 30 minutes.
Heat a 1/2 inch or so of vegetable oil to medium-high in a deep frying pan. In batches if needed, fry the chicken pieces for about 5 minutes, then flip and fry the other side until the chicken is golden brown, or another 5 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.