Everyone enjoys this dip, and I frequently get requests for the recipe. It’s a straightforward combination of cheese, beans, and chile.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 (4 ounce) skinless, boneless chicken breast halves
- ⅓ cup butter, softened
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 eggs
- 3 tablespoons water
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon dried dill weed
- ½ cup all-purpose flour
- ½ cup dry bread crumbs
- 2 cups vegetable oil
- ½ lemon, sliced
- ¼ cup chopped fresh parsley
Instructions
- Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to ‘break’ the chicken. Wrap and refrigerate until seasoned butter is frozen.
- To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2×4 inch rectangle on a piece of aluminum foil; freeze until firm.
- When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
- In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
- Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.
Nutrition Facts
| Calories | 756 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 13 g |
| Sodium | 197 mg |
| Sugars | 1 g |
| Fat | 66 g |
| Unsaturated Fat | 0 g |
Reviews
This is so delicious! I used thighs as that’s what I had on hand. I followed the directions completely, just increased the amount of the spices called for. I know some people said it was a lot of work to make this, but really, it was so easy and didn’t take that much time to prep. everything. I chose to bake these on a rack in a baking pan in my Breville convection Toaster oven, preheated to 350F for 45 minutes. The results were these perfectly browned, crispy on the outside and juicy on the inside little bundles of deliciousness. Oh! I almost forgot…I used panko crumbs instead of bread crumbs because I only had the Italian kind in my pantry. I think, it made them better because I don’t know if the bread crumbs would have been as crispy. I served it with the Ukrainian Salat Vinaigrette (Beet Salad) from this site, peas, and mashed potatoes (leftover from last night) It was a great meal that I will be making again for sure!
It was a little time consuming, but worth the effort!
Had a few changes, I thought I got out my chicken breast but it was thighs and instead of bread crumbs I used panko. It did come out cold and tastey. ??
I tried this recipe today and it turned out to be amazing. But i did some alterations after reading the reviews make a whole in the less pounded chicken and filled in seasoned butter. My family loved it. It was easy and i surved it with spinich. ?
I made this yesterday for my mom, dad and hubby. Hubby was hesitant at first as he doesn’t like boneless skinless breast at all. Well he actually loved it. He said it was the first breast he ate that was moist and full of flavor. I was happy that it fried to a beautiful color in the time stated on the recipie. It was quite a challenge to get them rolled up tight and secure, then floured, dipped and breaded again. More work than I anticipated, BUT well worth it. I did use the suggestion from another review in that after I completed the the rolls, I put them in the freezer for 1/2 an hr. and then in the fridge for 2 more hours before I cooked them. I didn’t use any toothpicks and to my surprise they stayed together beautifully. When I went to cut my mom’s (she had a stroke and can’t cut her own food) well OMG the butter squirted out and she was look om my that is so beautiful and juicy. This well be a spacial occasion dish because of the work involved, BUT thank-you for sharing, Brenda
My family decided to make this dish for mother’s day, it was exactly what we were looking for. We added green onions into the butter mix to better suit our palette. We had a lot of trouble folding in the edges of the chicken (even after repeated attempts at further flattening the chicken). I would recommend making a pocket in the chicken to stuff the butter in, rather than the sizable amount of toothpicks we had to use to keep the chicken rolled up.
OK, but nothing special. Won’t be making again.
This was very good, very light flavor. I used Panko bread crumbs and baked instead of deep frying.
good recipe, I’m not that good of a chef and I was able to pull it off (barely lol), but the guys liked it! absolutely make sure its cooked alll the way into the middle before serving though!
My family absolutely loved this and for sure will make it again!!
awesome, made some changes so it has a little less fat and doesn’t require you to stand by the stove.
This recipe suffers from a total lack of salt (unless you use salted butter). I use unsalted butter, so I added 1/4 tsp. salt to the butter and also the flour. I oven-baked mine and mine came out looking very sad & anemic but I think that’s because I forgot the golden rule of flour-eggs-bread and went eggs-flour-bread (so as you can imagine the bread crumbs didn’t stick and I think this is ultimately why it didn’t brown.) My chickens were done in 20 minutes at 400 degrees. P.S. Do not use Italian bread crumbs in this recipe; I guarantee you won’t like how it tastes with dill. Thanks for sharing your recipe!
So delicious! Changed the dried dill with fresh dill. Used panko instead of bread crumbs. And on cooking, I fry on a cast iron pan for 5 mins each side. Then put it in the oven for 20 mins to cook all the way thru. I love this recipe.
This was so good, I made it ahead of time froze it and took it out and baked it in the oven as one reviewer suggested. This was excellent I will make again. Thanks so much for the recipe.
Loved this!!!! Both my husband and son said it was restaurant quality!!! A definite keeper!!
I would like to try making these again, but I don’t think I’m a good chicken pounder and roller upper 🙁 It’s an awkward process for me. But for my first time making chicken kiev this was a really good recipe to go off of. After trying some of the kievs I had to salt them before rolling them up, and I think next time I would like to add other kinds of ingredients for more flavor. Overall my family was quite happy with them 🙂
Loved it. a little messy but fun to make. The Bride said it was way better than the usual Shake & Bake!
Excellent dish, very tasty and easy to make! Think ahead and get that butter all set to use/1
We tried this recipie on the weekend it was absolutally faboulous I would reccomend it to anyone. Keep them comming.
Followed the instructions but even after 4 hours my butter did not freeze up. The coating was very tasty and you definitely would need to cook it longer the instructions say. I think next time i will put it in the oven to make it juicier. for the most part it was flavorful but i expected more from it. Basically its just another way to fry a chicken cutlet.
So juicy and flavorful, great recipe, yum!