If you love chicken kievs, there's nothing that beats this homemade version that's typical in a Ukraine home. Chicken breasts are pounded thin, stuffed with garlic butter and deep-fried to perfection.
This is dry like alot of chicken dishes, my trick for all chicken I make is to marinate in BUTTERMILK for 30-40 minutes. Makes any piece of chicken tender no matter how you cook it. Hope this helps - 13 Jan 2012 (Review from Allrecipes US | Canada)
Kiev has always been the requested "birthday" meal, even now that my children are adults and home for a visit. Also was the end of term foods lab test for my high school classes. If it did not "squirt butter" you did not get full marks :-) so here are a few tweeks to an already good recipe. Include oregano, parsley & real minced garlic to the chilled butter. Once wrapped around the butter, first roll the chicken in seasoned flour, then the egg wash, then the seasoned bread, cracker or potato chip (plain) crumbs THEN wrap tightly in wax paper and chill for at least a half hour, longer if time allows. Can be made a day ahead. Only unwrap when you are ready to place in the hot fat. This avoids the need for tooth picks completely. - 13 Jan 2012 (Review from Allrecipes US | Canada)
A lot of work but very tasty. To keep it a bit healthier, I baked in the oven at 350 for 45 minutes and it browned up nicely. - 30 May 2010 (Review from Allrecipes US | Canada)