Recipe Index

Russian | Chicken Kiev

Posted on January 20, 2014

My first recipe in my Russian adventure!

Yield: 4 servings

chicken kiev


8 tablespoons (1 stick) unsalted butter, room temperature

1 teaspoon dried parsley

1 teaspoon dried tarragon

1 teaspoon kosher salt, plus extra for seasoning chicken

1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken

4 boneless, skinless chicken breast halves

2 large whole eggs, beaten with 1 teaspoon water

2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling

vegetable oil, for frying



Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, one at a time, between two pieces of plastic wrap. Pound to no less than 1/8-inch thickeness. Season each piece of chicken with salt and pepper.

Lay one chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in one pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximetley 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. (My chicken breasts were big so I finished them in a 325 degree oven for 25 minutes.) Remove to a cooling rack set in a sheet pan and allow to drain for 5 to 10 minutes before serving.


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