1/2 Photos of James Beard's Chicken Kiev
I've had this recipe for probably 20 years. We always let the kids pick dinner for their birthdays and all 5 of them pick this every year. I got this recipe out of one of James Beard's cookbooks and it is fantastic. Time does not reflect freezing time for the butter.
My Private Note
Units: US | Metric
- 1Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
- 2Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
- 3Dip chicken in flour, egg mixture and then in flour.
- 4Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.
Browse Our Top Chicken Breast Recipes
You Might Also Like...View All Chicken Breast Recipes
Nutritional Facts for James Beard's Chicken Kiev
Serving Size: 1 (227 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 867.7
- Calories from Fat 736
- Total Fat 81.8 g
- Saturated Fat 22.7 g
- Cholesterol 183.0 mg
- Sodium 648.7 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 0.2 g
- Sugars 0.1 g
- Protein 27.7 g