Chicken Kiev

A classic recipe, very popular in the 70s and 80s, but never out of fashion. It’s a delicious chicken breast, with a crisp coating, stuffed with aromatic herbs and butter… mouthwatering!

Ingredients (for 2)

  • 1 chicken breast (about 360 gr. or 13 oz.)
  • 4 tbsp wheat flour
  • 1 egg
  • 1/2 cup bread crumbs
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 1 tbsp parsley
  • 1 tsp tarragon
  • 1 garlic clove
  • salt
  • oil for frying


  • First off prepare the aromatic butter: finely chop the fresh parsley and tarragon and, with a wooden spoon, mix in the butter adding salt, minced garlic and lemon juice
  • Spoon the mixture onto a cling film in sausage shapes (one sausage per serving), fold one side of the film over, then with your hands give it a smooth shape
  • Refrigerate in freezer for 20 minutes
  • In the meantime, place each chicken breast half (prepare one at a time) on a firm surface
  • With a rolling pin or a meat tenderizer bash it to make it thin (but without holes) and season with salt
  • Remove the butter sausages from the freezer and remove the cling film; you must have firm solid sausages of butter
  • Spread the chicken on a new cling film and put one sausage of butter near one edge of the chicken
  • With the help of the cling film, roll the meat up around the butter, completely enclosing it, but not too tight
  • Repeat for each chicken breast half
  • Place the chicken in refrigerator for at least 2 hours
  • When ready, remove the chicken from refrigerator, let it rest at room temperature for 20 minutes and then start the coating
  • Put flour, eggs and breadcrumbs into 3 different shallow dishes
  • Remove the cling film and roll the chicken first in flour, second in beaten eggs and third in bread crumbs; repeat with eggs and breadcrumbs for double coating
  • Heat the frying oil in a large pan or fryer to 375 °F (180 °C), or until a pinch of breadcrumbs turns golden quickly, then gently dip in the first chicken Kiev
  • Cook it for 4-5 minutes on each side, until golden brown, then drain on kitchen paper and serve hot!

Best Served With

Any salad or potatoes wedges