Deborah Dana

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Chicken to the Kiev

2h 30 mins
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Chicken Kiev is a classic, consisting of breaded chicken breast rolled with butter and spices.
Learn more about Deborah Dana


6 portions
  • 1 1/2 kilos chicken breast, flattened
  • 1 cup unsalted butter, at room temperature
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon chives, chopped fresh
  • 1 tablespoon garlic
  • 1/2 tablespoons salt
  • 1/2 tablespoons black pepper
  • 2 cups ground bread
  • 2 eggs
  • 2 tablespoons Water
  • 1/2 cups flour
  • to taste black pepper, to taste
  • 1/2 cups vegetal oil


In a bowl beat the butter and add the lemon juice, parsley, green onions, chopped garlic , salt and pepper. Beat well.
Place the butter on waxed paper and make a roll, refrigerate for at least 2 hours.
Season chicken breasts with salt and pepper
Cut the butter into 6 portions. Place the chicken breasts in front of you and arrange a piece of manetquilla approximately in the first third of the breast. Roll the chicken over the butter firmly tucking the sides of the chicken so that the butter does not come out when cooking.
On a plate place the ground bread and on another plate the eggs beaten with 2 tablespoons of water. Place another plate with the flour.
Pass each chicken roll first through the flour, then through the egg and finally through the bread crumbs.
Heat 1/2 cup of vegetable oil in a large skillet and cook the chicken breasts about 3 minutes on one side and 1 minute on the other or until golden brown.
Remove from the oil and dry with paper towels to absorb the excess oil. Serve


Serve with mashed potatoes or vegetables.


After step 4 you can place the chicken in aluminum foil and refrigerate it for cooking until 8 hours later.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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