rice balls in an onigiri. Similar to sandwiches in the West, rice balls are a common food in Japan. They are simple to make and carry on a picnic. As a light supper, it is highly well-liked in Japan.
| Prep Time: | 50 mins |
| Cook Time: | 12 mins |
| Total Time: | 1 hr 2 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅓ cup butter
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 pounds skinless, boneless chicken breast halves
- 2 eggs
- 3 tablespoons water
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried dill weed
- ¾ cup all-purpose flour
- ¾ cup dry bread crumbs
- 2 cups vegetable oil for frying
- ½ lemon, sliced
- ¼ cup chopped fresh parsley
Instructions
- Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6×6 inch piece of aluminum foil, spread mixture to about 2×3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
- Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
- When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
- In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
- In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn’t have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 2 g |
| Protein | 40 g |
| Saturated Fat | 9 g |
| Sodium | 304 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Yes, Russian. Please don’t bring politics to AllRecipes. A name is just a name. Russian chefs adapted a French technique and Chicken “Kiev style” was popularized. French Toast isn’t French. Hawaiian pizza was created in Canada. Tempura was a Portuguese invention. A star was taken off for the name and that is a shame. We are dealing with a fried chicken breast with seasoned butter after all. I went ahead and made the recipe. I am not a fan of dill so I left that out. I also went a little heavier (2x in the flour mix) on the garlic powder. It came out perfect.
It was perfect, though I did use terragon as the only spice and also blue salt which is a result of an old hobby of mine. Everyone loved it and my mother couldn’t stop talking about how good it was. I would recommend this recipe if you want to get a taste of foreign foods. (If you don’t live in a country that includes chicken Kiev in it’s culture)
I went to my.butcher and had him butterfly a nice plump, lean boneless chicken breast. Much easier to.pound flat and roll up starting with a thin fillet. Messy? Yes. But worth the effort.
I didn’t freeze the butter but it comes out and melts. If you want to save a few calories, fry it in little oil and then bake it.
Took to a dinner party with Uzbekistan theme, never having made fried chicken in my life, snatched up the second I put it down, had to snag a piece for myself…I used tenderloins instead of breast simply so I could serve more (made frying time 5 mins), delish!!! the butter is everything!!! Total freaking hit.
We had company over for dinner and this recipe really impressed! After reading the reviews, I fried the chicken like the recipes states, but then baked it in the oven to finish cooking. It seemed like I lost a lot of the butter while it was baking, but there was still plenty left inside. It was also really juicy and flavorful. It was a little time consuming, but this will become a weekly staple in our household. What I liked best was that I already had all the ingredients.
This is the first time I’ve made Chicken Kiev where the butter actually stayed in it until it was served! I usually bake it in the over and the butter always leaks out, so maybe the trick is to pan fry it!!! I did use chives instead of the dill, because that’s how I’ve always made it. Next time I will try some of the pieces with the dill as directed.
OMG Fantastic!!! A bit of work but well worth it. Will make again!
This is a pretty good recipe but I have always had Kiev made with Tarragon NOT dill. Tarragon lovers should try it that way.
Just to let everyone know – Kyiv is the Ukrainian spelling of the capital of Ukraine and it is not russian.
A low fat version can be made by using cream cheese instead of butter. Spray with oil and bake in oven 25-30 minutes, depending on size
This is really good when coated with Rice Krispies in place of the bread crumbs.
I have to agree the recipe was a bit bland and the butter was difficult to contain. I often find many of these recipes bland and in need of more. I always enjoy skinless boneless chicken breast recipes for the health value but all the butter negates this benefit. C’est la vie. I will be trying it again.
I had some trouble getting the chicken breasts to roll up and stay that way, but I blame the chicken I bought for that. This recipe has some pretty good flavor.
Found this recipe this morning! Very good! Very easy! The butter froze enough on a dinner plate to roll in the chickennand I added a little parsley and freshly grated garlic to the mix, just as one other commenter posted they had done. I also used olive oil instead of vegetable oil. Following the directions was simple and dinner was a huge success! Thank you! Recipe favorited!
I start making this the day before. When I put the butter in the chicken, I wrap it tightly in plastic wrap and refrigerate overnight. It’s easier to flour and egg it the next day, because it is firmly set in the rolled shape.
Wonderful recipe with great flavor! A little time-consuming but well worth it.
Serve with SOUR CREAM, it tastes awesome with Chicken Kiev.
Third time’s the charm. I’ve tried to make Chicken Kiev before and failed, this time it worked, but not as written. Used Stardust_331’s tip about browning, then baking, and Tracy32999: So, they didn’t use salt, if everyone jumps off a bridge, are you going to jump too? Of course you should add salt!
Chicken Kiev is so so good!! Have made it for over 40 years, and never tire of it. It’s a delightful “company” dish! But please, use real garlic, not garlic powder. It’s easy and tastes so much better! With real garlic, this would be 5 stars!
4.5 stars. First time with this particular recipe. Followed both the original recipe and several of the suggestions offered in the reviews. These included: adding more dill, more garlic and added cheese—babybel bonbel (those little wrapped round cheeses). I found making more butter mixture and cutting them into very small pieces made it much easy to roll the chicken—same for the cheese. Cooking string helped keeped things together better than toothpix. Try adding a little of the dill and parsley mixture inside the chicken before rolling it up. Served with seasoned broccoli rice florets.