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chicken kiev

(1 rating)
snflwr8351 avatar
Recipe by
Judy Garcia
@snflwr8351
Gunnison, UT

This recipe is somewhat labor-intensive, but the finished product is well worth it. Great served with steamed asparagus.

(1 rating)
yield 12 serving(s)
prep time 2 Hr
cook time 30 Min
method Deep Fry

Ingredients For chicken kiev

  • HERB BUTTER
  • 1 c
    butter, softened
  • 2 Tbsp
    finely chopped fresh parsley
  • 1/2 tsp
    tarragon, dried
  • 1 clove
    garlic, crushed
  • 3/4 tsp
    salt
  • 1/8 tsp
    black pepper
  • CHICKEN BUNDLES
  • 12
    chicken breast halves, skinless and boneless
  • 3/4 c
    all-purpose flour
  • 3
    eggs, well beaten
  • 1 1/2 c
    dried bread crumbs
  • oil for deep frying

How To Make chicken kiev

  • 1
    In small bowl, combine ingredients for herb butter. On a piece of aluminum foil, shape into a 6-inch square. Freeze until firm, about 40 minutes.
  • 2
    While butter is freezing, flatten chicken by placing each piece smooth side down on a sheet of waxed paper; cover with second sheet, and using mallet or side of a saucer, pound until 1/4" thick. Be careful to not break the meat.
  • 3
    Cut frozen butter into 12 squares. Place one square in center of each piece of flattened chicken. Fold long sides over butter; fold ends over and secure with toothpick. Make sure ends overlap and are sealed.
  • 4
    Roll each piece in flour. Dip in beaten egg; roll in crumbs, coating evenly.
  • 5
    Shape each piece into a triangle, using palms of hands. Cover and refrigerate until chilled, about 1 hour.
  • 6
    Deep fry 3 at a time in 3-inch deep, 360°F oil, turning with tongs, until browned, about 5 minutes. Remove from pan and drain, being very careful to not pierce coating.
  • 7
    Keep warm in 200°F oven on pan lined with paper towels for no longer than 15 minutes while cooking remaining pieces.
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