Chicken Kiev

    1 hour 33 min

    Chicken Kiev is a dish consisting of a chicken breast wrapped around a piece of herbed and seasoned butter, then breaded and deep fried. Here's a recipe for the real deal.

    95 people made this

    Serves: 6 

    • 125g butter
    • 1/2 tablespoon chopped fresh parsley
    • 1/2 tablespoon chopped fresh chives
    • 1 tablespoon lemon juice
    • 6 skinless, boneless chicken breast fillets
    • salt and pepper to taste
    • 200g dried breadcrumbs
    • 3 eggs, lightly beaten
    • 3 tablespoons water
    • 2 litres vegetable oil for frying

    Prep:25min  ›  Cook:8min  ›  Extra time:1hr  ›  Ready in:1hr33min 

    1. In a small bowl, combine the butter, parsley, chives and lemon juice. Blend all together and refrigerate.
    2. Place chicken breasts between 2 pieces of greaseproof paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
    3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the centre of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden skewer.
    4. Add the water to the eggs and beat together. Coat each rolled breast with breadcrumbs, dip into egg mixture, then into breadcrumbs again, coating well. Chill breasts for one hour.
    5. In a deep fryer, heat oil to 185 degrees C. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on kitchen roll and serve.

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    Reviews in English (52)


    Great dish! Easy to make and very tasty!!!  -  16 Jun 2012


    Excellent! Chicken kiev is always time consuming to prepare but is worth it if you use some TLC. Shape the butter into logs and freeze before using, easier to stuff the breast and less likely to leak out while cooking. I added 1 tbls lemon zest to the butter to increase the lemon flavor. After assembling if you have time, put the chicken in the fridge for an hour, this lets the seam set and greatly reduces the chances of the butter leaking out. Instead of deep fat frying, I browned the breasts in a skillet in olive oil and butter than baked for 20-30 minutes. They also freeze beautifully so make a double batch and freeze one batch so you can enjoy them quicker the next time. Just add 5-15 minutes to the baking time.  -  27 Dec 2006  (Review from Allrecipes US | Canada)


    Prior to using a recipe from this web page I like to read the reviews. I took a few things into account, like not lemoney enough and to filet the chicken breasts. I did not have fresh herbs so I used dried ones and added one more tsp of lemon juice. I also prefer my chicken kiev baked so I added some extra virgin olive oil to the bread crumbs prior to the coating step. I then baked for 30 minutes at 350 degrees. They were so good my 5 and 3 year olds made up a new word to describe how good this was. My husband thought they were better than the store bought brands...definitely will make these again....They were a big Valentine's Day HIT!!  -  15 Feb 2005  (Review from Allrecipes US | Canada)