Printable Area

James Beard's Chicken Kiev

By lazyme on July 06, 2006

Photo by puppitypup

9 Reviews

Prep Time: 15 mins
Total Time: 40 mins
Servings: 4

Photo by puppitypup

About This Recipe

"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."

Ingredients

1/2 cup butter
1 garlic clove
2 teaspoons chives
2 teaspoons parsley
1/2 teaspoon salt
1/4 teaspoon rosemary
1/8 teaspoon pepper
1 egg, beaten
1 tablespoon water
4 boneless skinless chicken breasts
1 cup vegetable oil
1/4 cup flour

Directions

Combine 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.
Blend 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.
Dip chicken in flour, egg mixture and then in flour.
Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (227 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 867.7
Calories from Fat 736: 84%

Amount Per Serving: %
Total Fat 81.8g: 125%
Saturated Fat 22.7g: 113%
Cholesterol 183.0mg: 61%
Sugars 0.1 g
Sodium 648.7mg: 27%
Total Carbohydrate 6.4g: 2%
Dietary Fiber 0.2g: 1%
Sugars 0.1 g: 0%
Protein 27.7g: 55%

Reviews

"Was in the mood to try something new and this was Easy-Peazy and yummy! The gang loved it! It's a keeper..."

By Ursie on July 12, 2011 | 1234315
"Much Better than the frozen kiev's an super easy too, made exactly as listed A+ Recipe"

By Chel085 on January 18, 2010 | 1033573
"This was exceptional and DH loved it! Served it with Recipe Recipe #359690 and they went very well together! Made in support of LazyMe in this difficult time for her. Jelly"

By HotPepperRosemaryJelly on April 22, 2009 | 854819
"Thanks for posting this recipe. Easy but fancy enough for company. Forgot to add rosemary but delicious anyways. Made for ZWT 4."

By TLu on June 18, 2008 | 654620
"Never can go wrong with a James Beard recipe and this one was no exception. Loved the seasonings -surprisingly easy to make and looks so elegant on the serving platter. Best of all it is really good and we enjoyed every bite. Definitely a repeatable."

By Gerry on June 12, 2008 | 650528
"My Dh went crazy over this dish. I am was not fond of this but would make this dish for him again. I was thinking the next time I would fry the chicken for alittle then transfer to the over to finish off. all that matter is my DH loved this ."

By BLUE ROSE on June 12, 2008 | 650345
"We liked it! I think we would have loved it except for the addition of the rosemary. It overpowered the other herbs for our tastes. Also, next time I would add a smidgen of salt and pepper to the flour mixture and maybe to the chicken as well. Thank you for posting lazyme. Made for ZWT, please see my rating system as I rate tougher than most."

By puppitypup on June 12, 2008 | 650059
"So easy to prepare, & so very great tasting! What a great find this recipe is ~ chicken breasts are standard fare around here, & now here's a new way for me to make serve them! ABSOLUTELY LOVE THESE! Thanks so much for sharing! [Made & reviewed while touring Eastern Europe with Zaar's World Tour 4]"

By Sydney Mike on June 10, 2008 | 648912
"I can see why your kids pick this dish for their birthdays, lazyme. It is terrific. I usually always bought the pre-packaged chicken kiev only because I thought it was less complicated. But I'm so glad I found this recipe because they are so much better and couldn't really be much easier. I used really thin chicken breasts so there wasn't a lot of pounding to do and they turned out great. I will never make those other ones again after having these! Thanks so much."

By Lainey6605 on March 03, 2007 | 380667