Chicken Kiev Recipe

Name: Chicken Kiev
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, softened; 1 tablespoon chopped fresh parsley; ½ teaspoon whole dried rosemary; ¼ teaspoon salt; ⅛ teaspoon pepper; 6 boneless skinless chicken breast halves; ⅓ cup all-purpose flour; 1 egg, well beaten; 1 12-2 cups soft breadcrumbs; vegetable oil

Servings: persons

½ cup butter, softened
1 tablespoon chopped fresh parsley
½ teaspoon whole dried rosemary
¼ teaspoon salt
⅛ teaspoon pepper
6 boneless skinless chicken breast halves
⅓ cup all-purpose flour
1 egg, well beaten
1 12-2 cups soft breadcrumbs
vegetable oil

1
Combine butter and seasonings, blend thoroughly.
2
Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.
3
Place each piece of chicken in between 2 sheets of wax paper.
4
Flatten each chicken piece to 1/4 inch using a meat mallet or rolling pin.
5
Cut stick of butter mixture into pats; place a pat in center of each chicken breast.
6
Fold long sides of chicken over butter; fold ends over and secure with a toothpick.
7
Dredge each piece in flour, dip in egg, cover with breadcrumbs.
8
Fry chicken in 1 inch hot oil cooking 5 minutes on each side or until brown.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup butter, softened, 1 tablespoon chopped fresh parsley, ½ teaspoon whole dried rosemary, ¼ teaspoon salt, and more.

Yes, Chicken Kiev falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Kiev

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