Wednesday, June 17, 2009

Recipe Time: Chicken Kiev!

So, when I started this blog, I had the intention of sharing some of the recipes I use, since I have many ask about them. Unfortunately, I hadn't really had the time (or ok, kept forgetting) to type them up...but I'm gonna get on that NOW. Starting with this recipe for chicken kiev. Now for those who know me (most of you, I assume) you know that I do not eat meat myself, though both of my boys do. So I cannot tell you what this tastes like, only their reaction to it. This is one they both liked.

This is not MY recipe, but taken from the Better Homes and Gardens New of the best cookbooks out there, I highly recommend it! Anyway, here it is. Hope you enjoy!

Chicken Kiev

-1 tablespoon chopped green onion
-1 tablespoon snipped fresh parsley
-1 clove garlic, minced
-1/2 of a 1/4 pound stick of butter, chilled
-1 egg, beaten
-1 tablespoon water
-1/4 cup all purpose flour
-1/2 cup fine dry bread crumbs
-4 skinless boneless chicken breast halves
-salt and black pepper
-1 tablespoon butter
-1 tablespoon cooking oil

1. In a small bowl combine green onion, parsley and garlic; set aside. Cut the butter into 4 2 1/2 x 1/2 inch sticks (so cut in half longways, and then do the same to the halves). In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in another shallow bowl and set all aside.

2. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into rectangles about 1/8 inch thick. Remove plastic wrap and sprinkle with salt and pepper. Divide green onion mixture among chicken pieces. Place a stick of butter in center of each piece. Fold in the side edges and roll up from the bottom edge.

3. Coat chicken rolls with flour. Dip in egg mixture and coat with bread crumbs. Dip into the egg mixture again, coat with additional bread crumbs (Coat ends well to seal in the butter). Place coated chicken rolls in a 2 quart rectangular baking dish. Cover and chill 1-24 hours.

4. In a large skillet melt the 1 tablespoon butter over medium high heat, add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Return rolls to baking dish. Bake uncovered in a 400 degree oven for 15-18 minutes or until chicken is no longer pink. To serve, spoon any drippings over rolls.


(As you can see, my rolls came undone a little bit, but didn't seem to make a difference to the taste so oh well!!!)


  1. Thanks so much!!! I'm tryng these this weekend when John comes down :)

  2. These look really, really good! My husband loves it when I try new recipes, so we'll give this a spin!


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