Chicken Kiev

"There are times when I don't wish to mess with the hot oil and deep fat frying and will oven fry them instead. If I am really tired after a long day at work, I will even resort to a prepared baking mix made for chicken. Just follow the instructions on the box and bake as directed."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:
1hr 30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.
  • Cut butter into quarters and lay one in center of each chicken piece.
  • Evenly divide onions and parsley between breasts.
  • Roll each piece into a log and secure with a toothpick.
  • Mix eggs and water.
  • Roll each log in flour, then dip in egg and cover with bread crumbs.
  • Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes.

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Reviews

  1. This is not the traditional Chicken Kiev that is served at the local pub and has heaps of garlic in it, but it was still very yummy. I made only one serving of this for me and I really enjoyed it. I pan fried the chicken first only using olive oil spray just to make it a little healthier. Otherwise I kept to the recipe. I served it with Recipe #221217 and wedges of fresh tomatoes. Thank you Queen Dragon Mom
     
  2. This is such a good recipe. I also skipped the frying and went straight to the oven, so it took a little longer to get it browned. I used much less flour and breadcrumbs - a 1/3 cup each and found it sufficient.
     
  3. This recipe was delicious! I skipped the deep frying and broiled it in the oven for 20 min. Mighty tasty!
     
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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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