Chicken Kiev – Recipe


Ukrainian or Russian:

Kiev is the capital of the Ukraine. But there is some controversy as to whether this dish is Ukrainian or Russian. Several Russian chefs claim that it originated in Moscow restaurants in the 20th century and was later called chicken Kiev. I worked for many years in Russia and do love the Russian people. But if there is one thing I have learned, Russians like to take credit for the work of others. However, I would also not be surprised if the dish does originate from Moscow based on all the wonderful foods I have eaten there.

Ingredients (serves 8):

  • 1/3 cup – butter at room temperature
  • ½ teaspoon – pepper
  • 1 clove – garlic, minced
  • 8 –chicken breast halves, skinless and boneless
  • ¼ teaspoon – pepper
  • ¼ teaspoon — salt
  • 2 tablespoons – fresh dill, diced
  • 1 clove – garlic, minced
  • ½ cup – all purpose unbleached flour
  • 3 – eggs, beaten
  • 3 tablespoons – water
  • 1 to 2 cups – breadcrumbs (I like to use Vigo brand Italian breadcrumbs)
  • ½ — lemon
  • ¼ cup – fresh Italian parsley, diced


Preheat over to 350 degrees F. Mix the butter along with the ½ teaspoon pepper and 1 minced garlic clove and place on an aluminum sheet. Gently wrap the butter mixture in the aluminum and place in the freezer until the butter is hard (about 15 minutes).

Butter mixture on aluminum foil

Remove and cut into 8 equal pieces. Meanwhile, pound each chicken breast between wax paper with a mallet until they are about 1/8 of an inch thick (see photo). Be careful not to break away pieces of chicken. Set aside.

Flattened chicken breast

Place the ¼ teaspoon of salt and pepper, dill, 1 minced garlic clove and flour into a bowl and mix well. Transfer the mixture to a shallow bowl. Place another shallow bowl next to the flour mixture and add the eggs and water and mix well. Add the breadcrumbs to a third shallow bowl (see photo).

Bowls of flour mixture, egg, and breadcrumbs.

Take each chicken piece and dip it first into the flour mixture covering well, then into the beaten eggs, and finally into the breadcrumbs covering well. Place the butter mixture in the middle of each chicken breast and roll up like a jellyroll and place in a lightly oiled baking dish.

Breaded chicken with butter mixture in center before it is rolled.

Place in the oven and bake for about 50 to 60 minutes (until the breadcrumbs are dark brown and chicken is cooked). Sprinkle the parsley and squeeze the lemon evenly over each chicken breast and serve.


Chicken Kiev


Source by shopzeus