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Chicken Kiev with Garlic-Parsley Butter recipe

Chicken Kiev with Garlic-Parsley Butter recipe

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You'll need decent sized chicken breasts when you are planning to make this. It's best if you're able to create a pocket in the fillet to hold the garlic butter - this will result in a much moister chicken kiev!

County Antrim, Northern Ireland, UK

7 people made this

IngredientsServes: 2

  • 3 or 4 slices crusty bread, or 100g breadcrumbs
  • 50g butter
  • 2 garlic cloves, quartered
  • 1 heaped tablespoon freshly chopped parsley
  • 1 tablespoon fresh lemon juice
  • salt and pepper
  • 2 large chicken breasts
  • 1 egg, beaten in a wide bowl

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 190 degrees C / Gas 5.
  2. Use a food processor to blitz the bread into breadcrumbs. Transfer to a flat plate and set aside.
  3. Either by hand or in a food processor - blend the butter, garlic, parsley and lemon juice untill well combined. Seaon with salt and pepper. Transfer to a piece of clingfilm, roll up and freeze for 5 or 10 minutes until hardened.
  4. Make a slit in each chicken breast that creates a pocket. Divide the chilled garlic butter between the two chicken breasts, wrapping the chicken fillet around it. Dip into the beaten egg, turning it over to make sure it's well coated. Then cover with breadcrumbs.
  5. Heat oil over medium-high heat, and brown the chicken, for about 2 minutes on each side. Transfer to oven-proof dish and cook for an additional 15 minutes or until cooked through.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

:-P Nice dish make sure to get big pieces of chicken though-04 Apr 2013

  • 160g/5½oz butter, softened
  • 2-3 large garlic cloves, finely chopped
  • 4 tbsp freshly chopped parsley
  • 1 lemon, finely grated zest and juice only
  • salt and pepper
  • 4 free-range skinless chicken breasts
  • 6-8 tbsp plain flour
  • 1-2 tsp ground paprika
  • 2 large free-range eggs, beaten
  • 200g/7oz dried breadcrumbs , for shallow frying

Preheat the oven to 190C/375F/Gas 5.

To make the filling, mix the butter with the garlic, parsley, lemon zest, lemon juice and a pinch of salt and pepper, to taste, in a bowl. Shape the flavoured butter into two logs, using cling film to help you wrap and roll. Chill until firm.

Make a pocket in each chicken breast by cutting a slash lengthways through the breast. Cut the butter logs in half and place one half in each chicken pocket. Secure with cocktail sticks.

Mix the flour, paprika and some salt and pepper together in a shallow bowl. Tip the beaten eggs into another shallow bowl and the breadcrumbs into a third shallow bowl. Dredge the stuffed chicken breasts in the flour to coat, then into the egg, turning until covered. Repeat the flour and egg coating once more, then dip into the breadcrumbs and coat completely.

Pour the oil into a frying pan to a depth of about 1cm/½in and set over a high heat. Check that the oil is hot enough, and then lower the chicken breasts carefully into the pan. Spoon hot oil over the top to seal the crumbs for about a minute. Turn over to brown the other side, again spooning oil over the top until golden-brown this should take a further 1-2 minutes.

Remove the chicken from the oil and place in a shallow roasting tin. Bake the chicken in the oven for 10-12 minutes, or until the breasts feel firm when pressed. Remove and drain on kitchen paper. Carefully remove the cocktail sticks and serve.

Chicken kiev

1. Mix together the butter, garlic, parsley, lemon juice and rind. Spoon onto a sheet of foil and shape into a rectangle about 5× 8 cm (2× 3 inches). Roll up the foil and chill until firm.

2. Place each piece of chicken between 2 sheets of plastic wrap and use a meat mallet or rolling pin to gently flatten to about 5 mm (¼ inch) thick.

3. Cut the chilled butter into 6 pieces. Place a piece in the centre of each chicken slice, fold in the edges and roll up to completely enclose. Fasten with toothpicks and chill until firm.

4. Place the flour and breadcrumbs on separate plates or greaseproof paper. Toss the chicken in the flour, dip in the combined egg and milk, then coat with the breadcrumbs. Chill on a paper-lined tray in the fridge for 1 hour, then toss in the egg and breadcrumbs again. Half fill a heavy-based frying pan with oil and cook the chicken, in batches, for 5 minutes on each side, or until golden and cooked through. Drain on paper towels, remove the toothpicks and serve with the lemon wedges.

Chicken Kiev

Chicken Kiev is a popular Russian and Ukrainian recipe that is very popular in Eastern Europe but also in the United States.

It consists of a piece of poultry breast rolled around a herb butter flavored with garlic. Thus put in the form of a ballotine imitating the natural appearance of the poultry breast, the preparation is battered and then fried. This recipe also exists in Poland where it bears the name of kotlet de volaille directly borrowed from the French.

What is the origin of chicken Kiev?

The origin of the popular chicken Kiev recipe is widely discussed, and is obviously associated with the capital of Ukraine Kiev. However, according to Russian historian and gastronomer William Pokhlyobkin, the recipe could come from a merchant club in Moscow and Saint Petersburg.

At the start of the 20th century, this dish was called the Novo-Mikhailovsky cutlet. During the Soviet era, it would then take the name of kotleta po-kiyevski (котлета по-киевски), literally cutlet in Kiev style, which will become chicken Kiev.

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However, the influence of French haute cuisine is not debatable. As early as the 18th century, French squires and other French butlers influenced the different styles of European cuisine, and Russia was no exception to this fashion.

Later, chefs such as Antonin Carême and Urbain Dubois were even hired to serve the Russian nobility. They brought with them the ballotines, dodines and galantines techniques of rolling a meat on itself after being stuffed.

At their time in the 19th century, breaded chops were very fashionable and immediately appealed to Russian gastronomers. In Pelageya Alexandrova-Ignatieva’s work (1899 and 1916), we find recipes similar to French quenelles but with herb butter very close to the chicken Kiev stuffing. There is also a stuffed and breaded grouse culet recipe.

According to certain Russian works such as the cookbook of the Russian teahouse, the recipe would be the work of Antonin Carême officiating at the time at the court of Alexander I. Other Russian sources attribute the recipe to Nicolas Appert, inventor of the canning technique for preserving food.

In Kiev, Ukraine, the recipe did not appear on the menu of high-end restaurants until the First World War. The recipe was associated with bourgeois cuisine until the 1950s, during the Soviet era.

With the immigration of East Europeans to the United States, the recipe became popular in the New World and chicken Kiev was mentioned in the 1930s. The New York Times published the recipe in 1946 and 1948. Since the 1950s, trendy chicken Kiev has been on all the menus of high-end Russian restaurants. Although associated with the old world and Tsarist Russia, it remains a very popular dish.

How to make chicken Kiev

Preparing chicken Kiev begins with making herb butter. Dill and parsley are used, to which garlic and salt and sometimes pepper, are added. This butter is shaped into a cylinder and placed in the freezer so that it can be maintained and is easy to handle.

The chicken breasts are pounded to be flattened and are used to wrap the butter. This insert is placed in a poultry net and the whole is rolled up on itself. The final shape should suggest that the chicken breast was never stuffed.

The whole is again frozen to keep it in shape. The ballotine can then be breaded in a mixture of flour, beaten egg then breadcrumbs and fried in hot oil. The rest of the cooking is done in the oven for about twenty minutes.

Chicken Kiev is never accompanied by sauce because by cutting the chop in half, the herb butter will have melted and will serve as a seasoning for the meat. The chop can be garnished with a drizzle of lemon juice, a little greenery, green vegetables or mashed potatoes.

What are the chicken Kiev variants?

Chicken Kiev also resembles Pozharsky cutlets, which are made with ground chicken meat and mixed with butter.

The stuffing made with herb butter is sometimes replaced by cheese or a mushroom duxelles. The wing bone can be kept for a presentation which will then be called “à la française” (French style).

Alsatian chef Paul Haeberlin offers a version inherited from his ancestor who worked in Russia, that is made from pigeon and foie gras. The whole is wrapped in caul fat and the pigeon’s feet are kept for a neat presentation.

In England, chef Jesse Dunford Wood made himself famous with a spherical version of the chicken Kiev.

In France, the cordon bleu also looks like the popular chicken Kiev. In Europe and the United States, it is not uncommon to find them at all ready to reheat or cook at home.

4 large boneless skinless chicken breasts, tenders removed.

4 cloves of garlic, finely minced (the recipe only calls for 2, but I

approx. 1 tbsp of fresh parsley, finely chopped

about 1/3 cup of butter (keep it refridgerated until you use it. it

1/2 cup of finely ground pork rinds

1/2 cup of grated parmesan

2 cups of veg. oil for frying

lemon wedges for finishing

1. Pound the chicken breasts flat between two pieces of waxed paper

until about 1/4-1/3 inch thick. Sprinkle ONE side only with black

pepper. Divide the garlic and parsley into four servings. Place one

serving of each one on the peppered side of the chicken, in the

2. Cut the cold butter into squares that measure approx. 1 inch x 1

inch x 1/2 inch. Try not to handle too much! Top each breast's

garlic/parsley mound with one square of butter.

2. Fold two sides of the chicken over the butter, then roll lengthwise

like an eggroll to completely encase the butter inside the chicken.

Secure with metal mini-skewers (like the kind you would use to truss a

3. Combine the egg with the cream. Combine the pork rinds with the parmesan.

4. Dip the rolls into the egg and cream mixture, then roll in the

'crumb' mixture until well coated. Place in the refrigerator while

5. Heat the oil over med. high heat, until a droplet of water 'skates'

over the surface when dropped on it.

6. Fry the breast rolls approx 6-8 mins on the first side, flip over

and repeat time on other side. Drain on paper towelling.

7. Just before serving, remove the skewers and sprinkle with lemon juice.

Amazing Chicken Kiev Recipe

Amazing Chicken Kiev Recipe


  • 8 boneless chicken fillets (Skinless or skin removed)
  • 1 Cup (220g) dried breadcrumbs
  • 1/2 Cup (110g) grated parmesan cheese
  • 1 Cup (220g) plain flour
  • 5 eggs , beaten
  • 1/2 teaspoon paprika
  • 5 Tbsp Vegetable oil (for frying)
  • 4 garlic cloves, crushed
  • 2 tbsp parsley (finely chopped)
  • 1 Cup (220g) butter (softened)
  • 1/2 Lemon (juiced)
  • 2 Tablespoons of Course Sea Salt
  • 1/2 cup (110g) of garlic chives (finely chopped)


1. Preparing the Garlic Butter for the Filling

It is important to prepare the garlic butter first, as it takes a short time to be cooled while you prepare the other ingredients, which makes it easier to place into the breast later. Place the butter, garlic, parsley and lemon juice into a bowl and mash with a fork until all the ingredients are well mixed. Once this is done, take some saran wrap (or any cling wrap) and place spoon-fulls into the wrap. Close the wrap over the butter and slowly roll – the goals here is to create 3 “tube” or “sausage” shaped cylinders about the same width of a small coin. Once this is done, place them into the freezer to cool while you prepare the other ingredients for your Kievs. Leave the butter in the freezer for at least 15-20 minutes to ensure it is hard enough to place into the chicken in the next steps.

2. Preparing the Chicken Breasts

The trick in preparing these chicken breasts perfectly is to ensure you do NOT cut through them completely. The goal is to create a deep cut that goes halfway through the breast – you want to create a deep crevasse into which you will place the butter bricks after.

Get a cutting board, and take each breast, starting from the ‘thick’ end and push a sharp knife halfway through the breast and slowly continue down to the other end. Repeat this process for all the breasts. Once complete, take the breast out from the freezer and slice 2 disc or ‘coin’ shaped pieces from the butter. Place these into the deep cuts you have made in the chicken breast. Press down to flatten and seal the breast back up. Do this until each of your breasts are ‘stuffed’.

3. Coating the Chicken

In a small bowl, combine the breadcrumbs and parmesan. Take another bowl, and crack the eggs into this – beat well to ensure a good mix. In a third bowl mix the paprika, flour and salt.

-Dip the breast into the flour
-Then dip them into the egg
-Finally, dip them into the breadcrumb mix and ensure a good coating.
-Repeat this process 2 times to ensure a great double coating of the breading.

Repeat this process for all the breasts

Take all the breasts, and place them on a sheet, cover and cool them for at least one hour. If your intention is to create freezer meals for another time – they are now ready for the freezer. Check out our article on creating freezer meals here for more details on the best way to do this.

4. Cooking

This is where the fun begins. To begin, you should ensure your oven is pre-heated, so do that by pre-heating your oven to 180C (350 F). Heat oil in a large frying pan over med-high heat. Take the Kievs and pan fry them for 2 or 3 minutes, or until each side is a nice golden color. Depending on the size of your pan, you may need to do this a few times to finish all your Kievs. Once they are done, transfer them to a baking tray (lined with baking paper ideally) and cook for 20 to 25 minutes. It is worth noting, depending on your location and altitude and so forth, it may take slightly less or longer to be finished, so keep an eye on them as needed to ensure they are cooked through, without becoming over-cooked or getting overly dark colored.

5. Serving

Sprinkle each breast with a small amount of the chopped chives over the top when you serve them – this adds great color and flavor to them, and you and those enjoying with you will love them even more!

TIP: As this is a great recipe for freezing, you can either pre-cook them and place them into containers to be frozen and reheated to enjoy later, or finish preparing everything an place them into individual containers to enjoy them by cooking them another time. It is wise to always label and write cook timings on your freezer bags. For more detail on making amazing freezer meals, check out comprehensive article that outlines everything you need for great freezer meals.

We really hope you enjoy this fantastic stuffed Chicken Kiev recipe. Be sure to check out more inspirations and ideas great recipes from TAGLevel.

Let us know your thoughts if you’ve tried this – we are always excited to hear how your experiences turn out with these delicious recipes!

Chicken kiev

Preheat oven to 200°C (180°C fan) mark 6 and put in a baking tray to heat up. Using a sharp knife, cut through the side of each chicken breast to make a pocket. Working one at a time, lay a fillet down on a board, cover with clingfilm and flatten a little with a rolling pin. Repeat with remaining breasts.

In a small bowl, mix together butter, garlic, parsley and plenty of seasoning. Stuff a quarter of the mixture into each chicken breast pocket.

Mix together breadcrumbs and Parmesan on a large
lipped plate. Put flour and eggs on to separate lipped plates. Working one at a time, coat breasts in flour (tapping off excess), followed by the egg and breadcrumbs.

Transfer coated breasts to the preheated baking tray and cook for 20-25mins or until crispy, golden and the chicken is cooked through. Serve with a green salad and new potatoes, if you like.

Chicken Kyiv nuggets

The first time you had Chicken Kiev you might never have made the connection to the Ukrainian capital, now commonly spelled Kyiv. Regardless, the crumbed, garlic butter-filled chicken dish has been winning hearts around the world for decades. These chicken nugget versions are a new spin on a classic.



Skill level


Garlic butter

  • 6 cloves garlic, crushed
  • ¼ cup finely shredded parsley
  • 300 g butter, softened
  • 750 g chicken breasts, cut into large chunks
  • 1 onion
  • 1½ tsp salt
  • 2 tbsp white wine
  • 2 eggs, beaten
  • 1 cup dry breadcrumbs
  • 2 litres oil, for deep-frying

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 1 hour

For the garlic butter, combine the garlic, parsley and butter in a large bowl and mix well. Form into a block and chill for about 30 minutes until solid. Cut into 1 cm cubes.

For the nuggets, combine the chicken breasts, onion, salt and wine and pulse until the mixture forms a coarse paste.

With wet hands, take a little of the nugget mixture and press a cube of garlic butter into the centre. Mould the paste into small nuggets, ensuring the butter is completely enclosed, and chill for 20 minutes.

Dip the nuggets into the beaten egg, shaking off excess, and then into the breadcrumbs.

Deep-fry for 5 minutes until golden brown and cooked through. Season with salt immediately and drain on paper towel. Serve warm.

Watch (or listen) to Eurovison on SBS from Wednesday 10 May, culminating with the grand finale on Sunday 14 May. Stay up to date with via our Eurovision program site.

Garlic Parsley Butter For Chicken Kiev

Some dishes just need to be made at home. And chicken Kiev is one of them. To make my chicken Kiev I first made this garlic parsley butter.

Head straight on to the Recipe For ♥ Garlic Parsley Butter ♥

Before December last year I cannot tell you when Dave and I last went to see a movie. I remember going to see 911 which was really bad. And Dave thinks we took the boys to see a Star Wars movie. But for the past decade at least we have been watching them at home. Dave is involved indirectly in the production side of things, and we have watched some on DVD. But mostly we choose a movie to watch that is on our catch up service. This allows us a lot of freedom. If we don’t like what we have chosen we can stop watching. And we have lost nothing but time. We can hit the pause button whenever we want to. And most importantly, the drinks and popcorn are cheap! In December last year we went to see Bohemian Rhapsody.

Be inspired to make ♥ Garlic Parsley Butter ♥ #LavenderAndLime Click To Tweet

Mark had been to see it in the UK and sent a message to his Dad how good it was. And then James spoke about going to see the movie. So we took James and Carli for an evening out. We went for burgers beforehand and then went to see the show. And it was excellent. I think that Queen is one of those rock bands that ages well. The theatre was full with people of all generations. And everyone loved it. I thought it was so good that I am going to watch it again when it becomes available on our PVR. However, I still prefer watching movies at home. Going to the movies is an expensive evening out, and I would rather spend the money on a good meal. Are movies expensive to go to where you live?


Put butter, garlic, parsley and basil in a large bowl. Mix with a fork to combine. Season with pepper.

Spoon mixture into centre of a 20cm square piece of baking paper. Roll into a log to enclose butter mixture, twisting ends to seal. Freeze for 20 minutes or until firm.

Make a deep cut along 1 side of each chicken breast to form a large pocket, being careful not to cut all the way through.

Remove butter mixture from freezer and unwrap. Cut log into slices. Divide slices between chicken fillets, pushing them firmly into each pocket and slightly overlapping. Refold chicken to enclose slices. Season all over

Put flour on a large dinner plate. Whisk eggs in a shallow bowl. Put breadcrumbs on a second plate and stir through parmesan.

Press both sides of 1 chicken fillet into flour to coat then dip in egg. Firmly press fillet into breadcrumb mixture. Turn over and press again until fillet is well coated in crumbs. Set aside on a plate. Repeat with remaining chicken, flour, eggs and breadcrumb mixture.

Preheat oven to 180°C. Line an oven tray with baking paper. Pour ½ of the oil into a large frying pan. Heat over a medium-high heat. Cook chicken, in 2 batches, for 3 minutes each side or until golden, adding remaining oil when cooking second batch. Transfer chicken to prepared tray. Roast for 10 minutes. Remove from oven and top with mozzarella.

Arrange tomatoes around chicken on tray. Roast for a further 5 minutes or until chicken is cooked through, cheese has melted and tomatoes just begin to burst.

Dollop chicken with a little pesto, sprinkle with extra basil and serve with more pesto on the side.

Chicken Kiev

I have to admit, I am pretty good in my local grocery store. What I mean, and I am sure you all are pretty much the same, is that I know where everything is. You name it, I’m there. Maybe a reason why my shopping takes about half of the time as when my wife goes shopping. Kidding aside, I know where even the strangest things are, from seasonings, to those darn lint filters for your washer. There is one thing that I always take notice when I walk by, near the butcher area, and that is those delicious frozen, breaded chicken breasts that are stuffed with items, typically cheese and broccoli, or even better, butter and herbs. I will admit, I have not touched one of those probably since high school, but I do remember how delicious those things were. A quick session in the microwave, and in no time you had this wonderful, and delicious stuffed chicken.

I have been thinking about those chicken breasts for some time, and decided to make my own, but decided to go with a Chicken Kiev. Stuffed chicken breasts with a killer herb garlic butter, and crusted with panko bread crumbs. Just thinking about it has my mouth watering, and it will yours to. Served with lemon wedges, you will be taken back to those days, and wanting more. Be careful, these are really good, and when they are stuffed with butter, well, you know, just be careful.

  • 3 large boneless, skinless chicken breasts
  • Handful of Italian flat leaf parsley, course chop
  • 5 cloves of garlic, minced
  • 1 stick of unsalted butter
  • Salt
  • Pepper
  • 1 egg, beaten, plus 2 tbsp water
  • 1 cup of flour, seasoned with salt and pepper
  • 2 cups of Japanese panko breadcrumbs
  • 1/2 tbsp tarragon (for the panko)
  • 2 cups of vegetable oil
  • Toothpicks, optional (for sealing)
  • Lemon wedges, optional

If you have a food processor, use it to make your butter. If not, just make sure you finely chop your parsley and garlic. I used a food processor. Toss in your garlic, parsley, salt and pepper (to taste), and pulse it a few times to chop it down. Add the butter, and pulse some more to incorporate everything into the butter. Get a large piece of plastic wrap out, and lay the butter onto the plastic wrap. What you will do now is fold over the plastic wrap, roll into a log shape, and hold the two ends and perform little jump rope style turns until you get a nice, tight log. Place this in the freezer for about 30 minutes. You want a solid butter before you begin to fry the chicken.

As the butter is chilling, literally, get your frying station ready. Get a large enough pot for your chicken to fry, and add the oil, heating on medium heat. Next get three bowls one for the seasoned flour, one for the egg wash, and one for the seasoned panko breadcrumbs.

Next, get your chicken breasts onto your meat board. With a sharp knife, insert into the top, middle of the thickest side of the breast, and carefully, make a pocket into the breasts, going deeper, and longer, as to not split the breast. Take your time, it pays off.

Get your butter out of the freezer, and cut right into it, making sure to get the plastic wrap off of it. I cut mine in half, and then quartered it, as to an easy insertion into the breast. Once inserted, take a toothpick, or many toothpicks, depending on how you did with the cut, and seal up the chicken. You become a chicken doctor at this time!

Once the breast is sealed, take it to your fry station. Coat in flour, making sure to shake of any excess, then the egg bath, getting both sides, then over to the panko breadcrumbs. Be generous with the panko breadcrumbs.

Add to your hot oil, and cook for about 5-8 minutes per side, being careful not to burn the panko. Feel free to check after a few minutes, and turn to cook, repeating the process until the chicken is cooked, approximately 14 minutes, or so.

Remove and let the cooked breast sit in a strainer for a few minutes, allowing it to rest and strain any oil, before plating. Serve on a plate garnished with lemon wedges. The lemon adds a bit of extra flavor that both my wife an I really enjoyed.

Once you cut into these breasts, you encounter a waterfall of delicious garlic herb butter, that is just waiting for you. You and your guests will really love this one. A big winner already, and one that rewarded some of my childhood memories.

Watch the video: βούτυρο με σκόρδο και μέλι


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