Chicken Kiev Recipe

Name: Chicken Kiev
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter, softened; 1 Tbsp. chopped fresh parsley; 1/2 tsp. dried whole rosemary; 1/4 tsp. salt; 1/8 tsp. pepper; 6 chicken breast halves, skinned and boned; 1/3 c. all-purpose flour; 1 egg, well beaten; 1 1/2 to 2 c. soft bread crumbs; veggie oil

Servings: persons

1/2 c. butter, softened
1 Tbsp. chopped fresh parsley
1/2 tsp. dried whole rosemary
1/4 tsp. salt
1/8 tsp. pepper
6 chicken breast halves, skinned and boned
1/3 c. all-purpose flour
1 egg, well beaten
1 1/2 to 2 c. soft bread crumbs
veggie 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 between 2 pieces of wax paper. Flatten each chicken piece to 1/4-inch thickness using a meat mallet or rolling pin.
4
Cut stick of butter mixture into six pats; place a pat in center of each chicken breast.
5
Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour; dip in egg and coat with bread crumbs.
6
Fry chicken in 1 inch hot oil (350u00b0).
7
Cook 5 minutes on each side or until browned.
8
Yields 6 servings.

573

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: 1/2 c. butter, softened, 1 Tbsp. chopped fresh parsley, 1/2 tsp. dried whole rosemary, 1/4 tsp. 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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