Chicken Kiev recipe

18 years ago

Here is the recipe some asked for. This is well worth the time it takes to make.

Chicken Kiev (Saveur Magazine)

8 tbsp. unsalted butter, at room temperature

1 Â½ tsp. finely chopped fresh dill

2 tsp. fresh lemon juice

Â½ tsp. cayenne

Kosher salt and freshly ground black pepper, to taste

4 skinless boneless chicken halves (about 6 oz. each)

4 cups fresh bread crumbs

1 tsp. dried thyme

1 cup flour

3 eggs beaten

Canola oil for frying

1. Stir together the butter, dill, lemon juice, and cayenne in a medium bowl. Season with salt and pepper; mix well. Spread a 12"-long piece of plastic wrap on a work surface and mound the butter onto one end, forming a 2"x3" rectangle. Wrap the butter in the plastic, retaining the shape, and refrigerate for 2 hours.

2. Place each chicken breast between 2 pieces of plastic wrap and, using a mallet, pound them evenly to 1/4" thickness. Season each chicken breast with salt and pepper. Cut chilled butter lengthwise into 4 equal-size bars; place 1 in center of each breast. Fold ends over butter; roll up each piece tightly to enclose butter.

3. Whisk together bread crumbs, thyme and 1 tsp. salt in a bowl and season generously with pepper. Put flour and eggs into 2 separate shallow dishes. Working with 1 chicken roll at a time, dredge in flour, then eggs, followed by bread crumbs. (Firmly press bread crumbs onto chicken, shake off excess.) Transfer to a sheet pan, cover and refrigerate for 2 hours.

4. In a large straight-sided skillet, pour oil to a depth of Â½"; heat over medium heat until it registers 325Â° on a deep-fry thermometer. Add chicken and reduce heat to medium-low; cook, turning once, until golden brown and cooked through, about 25 minutes. Using tongs; transfer to a paper towel-lined plate. Serve immediately.

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Comments (9)

triciae
18 years ago
Marigene, I've not made Chicken Kiev in decades because of the frying & butter; but that looks & sounds so darn good! I've made a note to make this version as a special treat this spring.

/tricia
wizardnm
18 years ago
Thanks Marigene!

It really sounds good for a change.

Nancy
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dixiedog_2007
18 years ago
It sounds really good to me and the picture makes it look wonderful. I love chicken like this. I have an old recipe that I got from another cooking board long ago that is far from being healthy but is oh so good to have every now and then and is along the lines of Kiev. I need to pull that recipe back out. Thank you for sharing!
User
18 years ago
Chicken Kiev is probably my favourite "retro" recipe. About once every 5 years or so I make it. Marigene's perfect Kiev is bringing on a major craving. Thanks Marigene.

Ann
kframe19
18 years ago
My college used to serve chicken Kiev and the other one, with the ham and swiss cheese, can't remember the name right now...

Yes, they were frozen brought in, but they were GOOD. Exceptionally good.
wizardnm
18 years ago
kframe...Chicken Cordon Bleu. I ordered those also, from the same company and now that I'm really thinking about it, I think there was a third type. Can't think of it though......
dixiedog_2007
18 years ago
I love Chicken Cordon Bleu also. They still do sell those pre-made in indiviual packages in the grocery store although I haven't bought them in a long, long time.

Here's the recipe I was thinking about that I mentioned previously. NOT low fat by any means but good.

Kelly's Chicken Rondele - Poster on BHG Cooking board (around late 90's or early 2000 I believe). Comments & recipe are in her words.

Boneless, skinless chicken breasts
Rondele Garlic & Herb flavor cheese
2 eggs, whisked with a little milk
2 sticks butter or margarine, melted
garlic powder to taste
seasoned breadcrumbs

Pound chicken breasts to about 1/4" thick so you can roll them. Wash and pat dry.

Lay breasts on counter and spread cheese on each one. Don't worry about any cheese coming out. That's OK.

Roll the breasts up, starting at the short ends. Dip into the egg with milk and then into the flavored breadcrumbs.
Take the melted butter mixed with garlic powder and drizzle over the top of the chicken to moisten. I always use more than 2 sticks because I love when the cheese oozes into the butter while baking and it makes a great sauce! Bake in 350Âº oven for about 45 mins- you will notice the top is a golden brown! This is so good and it's also elegant looking. It looks like you really worked hard on it, but it is an easy recipe.
kframe19
18 years ago
Yes. Chicken Cordon Blue. Thank you.

I like my Chicken Cordon Bleu with a dijon mustard - mayonnaise sauce, while I like my Chicken Kiev straight up.
BeverlyAL
18 years ago
They look perfect and delicious Marigene. I'll be right over!

Chicken Kiev recipe

Comments (9)

triciae

wizardnm

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