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Chicken Kiev
Breaded Chicken
1 cup butter or margarine, softened
2 Tbls. chopped parsley
1 1/2 tsp. dried tarragon (less if you want)
1 clove garlic, crushed (I like a little more)
3/4 tsp. salt
1/8 tsp. pepper
6 boned whole chicken breasts
3/4 cups flour
3 eggs, well-beaten
1 1/2 cups bread crumbs


1. In small bowl combine herbs and butter. On foil, shape butter into 6 inch square. Freeze until firm.
2. Wash chicken; dry well on paper towels. Remove skin from chicken.
3. Flatten breasts with mallet or fry pan. Put smooth side down on sheets of wax paper; cover with 2nd sheet pound flat till about 1/4 inch thickness.
4. Cut frozen butter into squares. Place butter in center of each breast. Bring long side of chicken over butter; fold ends over, make sure no butter is showing; fasten with toothpicks. Roll chicken in flour.
5. Dip each in beaten egg, then roll each in breadcrumbs, coat evenly. Shape to firm up each piece. Refrigerate, covered. until chilled-about 1 hour
6. Heat oil to 360F. Add chicken, 3 to 4 at time. Fry, turning with tongs, 5 minutes, until browned; drain. (DO NOT PIERCE COATING). After they cool a bit remove toothpicks. Keep warm in oven at 200 degrees F. no longer than 15 minutes, in a large pan lined with paper towel.
I like to serve them over rice.

Preparation Time: Serves: 6
Recipe Origin: Russia
Submitted by:
United States
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