Servings
Font
Back
5.0 from 51 votes

Classic Chicken Kiev Recipe

This delicious Chicken Kiev Recipe is stuffed with tasty herb butter that is then breaded and fried until golden brown.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Servings: 4
Calories: 328 kcal
Course: Main Course
Cuisine: Russian

Ingredients

For the Butter:
  • 1 stick softened unsalted butter
  • ¼ cup finely minced fresh parsley
  • 1 finely minced garlic clove
  • zest and juice of ½ lemon
  • salt and pepper to taste
For the Chicken
  • 4 boneless skinless chicken breasts
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • salt and pepper to taste
  • neutral flavored oil for frying

Instructions

    Cup of Yum
  1. Start by mixing the butter, parsley, garlic, lemon juice, lemon zest, salt, and pepper in a medium size bowl until completely combined.
  2. Form the butter into a log and place it on a half sheet of parchment paper and roll it until is enclosed, and place it in the freezer for 20 to 25 minutes or until very firm. See video.
  3. Pound each chicken breast one at a time with a mallet between two pieces of plastic until it is about a ¼” thick and set them to the side.
  4. Once the butter is chilled, cut it into 4 equal size pieces. Set aside.
  5. Season the inside of one of the pounded-out chicken breasts with salt and pepper and place the 1 butter chunk in the center and roll it up and fold in the sides, making sure that it is tight and sealed.
  6. Place the rolled chicken Kiev on a piece of plastic wrap, roll it up tight, and twist the ends to ensure it is a tight chicken roll. Freeze for 15 to 20 minutes or until firmer. See video.
  7. In a shallow bowl, mix together the flour with salt and pepper. In a separate shallow bowl, whisk together the eggs with salt and pepper. Finally, in another separate shallow bowl, mix together the breadcrumbs with salt and pepper.
  8. Remove the chicken from the plastic and dredge in the flour, shaking lose any excess, then thoroughly coat it in the egg wash, and then finally the breadcrumbs ensuring it is completely coated. Repeat the process until all the chicken is breaded. See video.
  9. Fry the chicken in enough oil to cover half of it at 350° in a medium size saucepan for 3 to 4 minutes per side or until golden brown on both sides.
  10. Transfer to a sheet tray with a rack and parchment paper and bake on the bottom rack of the oven at 400° for 10 to 12 minutes or until cooked throughout.
  11. Slice and serve.

Notes

  • Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking.
  • How to Store: Cover the chicken Kiev  and keep it in the refrigerator for up to 4 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
  • How to Reheat: Place the desired number of chicken cordon bleu on a sheet tray lined with parchment paper and bake at 350° for 10 to 12 minutes or until warm throughout.
  • You can use dark thigh meat and pound it out thin, although the finished product will certainly be smaller.
  • If the chicken begins to brown too quickly, turn the heat down to medium-low.
  • Feel free to also try this with veal scallopini.
  • You can also pound the chicken in a plastic zip bag.

Nutrition Information

Calories 328kcal (16%) Carbohydrates 32g (11%) Protein 32g (64%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.03g Cholesterol 155mg (52%) Sodium 363mg (15%) Potassium 542mg (15%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 475IU (10%) Vitamin C 7mg (8%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 328

% Daily Value*

Calories 328kcal 16%
Carbohydrates 32g 11%
Protein 32g 64%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.03g 2%
Cholesterol 155mg 52%
Sodium 363mg 15%
Potassium 542mg 12%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 475IU 10%
Vitamin C 7mg 8%
Calcium 76mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.