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45 mins

+ waiting
Chicken Kiev Recipe

Chicken Kiev

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

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Chicken Kiev has traditionally been considered Ukrainian in origin since its name comes from the capital of Ukraine. However, an eminent Russian food historian claims that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev in one of the Soviet restaurants in later years.

Personally, I don't care! Being a true garlic-lover, I just drool at the very thought of my knife sinking into that succulent chicken breast and garlic butter... Mmmmmm!

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 30 Minutes

Ingredients for Chicken Kiev

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 small
skinless chicken breasts
4 tablespoons
2 cloves
1 tablespoon
finely chopped herbs, such as parsley and/or chives
plain flour (all purpose flour)
4 slices
white bread
2 tablespoons
duck or goose fat


How to Cook Chicken Kiev

  1. Place each chicken breast between cling film and pound using a kitchen mallet (or rolling pin if you don't have a mallet) to about ¼" (6mm) thickness. Peel and crush (mince) the garlic then mix the butter, garlic and herbs together and shape into 4 logs
  2. Place a butter log at one end of each chicken breast and roll up the meat, folding the sides in as you go, to completely enclose the butter. Place in the fridge for 30 minutes.
  3. Remove and crusts from the bread then shred it into small breadcrumbs (the chopper of a food processor is good for this). In a small bowl, lightly beat the egg. Coat the chicken in flour, dip in the egg mixture then coat with breadcrumbs.
  4. Heat the duck fat in a frying-pan and shallow fry until the kievs are golden brown on all sides (if necessary add more fat to the pan). Remove the kievs from the pan and place on a baking tray in a preheated moderately-hot oven (Mk 6 - 400ºF - 200ºC) for 15-20 minutes until cooked through. Serve immediately.

Serve with Hasselback Potatoes (using fresh sage instead of garlic).
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Reviews of Chicken Kiev

Rating 4 out of 5 - Many cooks will make this recipe again February 24 2015
Great! Nice simple recipe for Kiev. In fact, I doubled the amount of garlic because it's a taste I love (and I live alone!!). But definitely a recipe to hang on to.
(9 reviews)

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