Go Back

4. Chicken Kiev

This dish is originally from RussianRoyalty and once you've Made it and eaten it, you'll know why.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings 6 People


  • 2 x sticks, unsalted butter, softened.
  • 3 tbsp finely chopped fresh tarragon.
  • 3 tbsp finely chopped fresh parsley.
  • 3 tbsp finely chopped fresh chives.
  • 2 tsp teaspoons finely chopped freshthyme.
  • Kosher salt and freshly ground pepper.
  • 6 x small skinless, boneless chicken breasts (about 2 1/4 pounds) (Instead ofbreasts you can use large thighs).
  • 1 Cup all-purpose flour.
  • 4 x large eggs.
  • 1 tbsp Dijon mustard.
  • 2 Cups panko(Japanese breadcrumbs)Vegetable oil, for frying


  • Mixbutter, tarragon, parsley, chives, thyme, 1 teaspoon salt, and a tip of a teaspoonof pepper in a bowl.
  • Spoon mixture onto some plastic wrap, orparchment paper, and roll into a 1-inch-thick log.
  • Wrap tightly; freeze until firm; between 3 hoursand 3 days.
  • Slice frozen butter into 6 equal pieces.
  • Put a chicken breast between 2 pieces of plasticwrap, or 2 large resealable plastic bags.
  • Hit with a Rolling Pin to 1/4-inch-thick.
  • Move onto a clean piece of plastic wrap. Season well.
  • Put a piece of herbed butter in the middle of thechicken.
  • Using the plastic wrap, tightly roll up the chickenstarting at a long side, tucking in the short sides as you work.
  • Tightly wrap the chicken rolls in plastic wrap.
  • Repeat with the remaining chicken and butter.
  • Chill chicken rolls in the fridge for at least 2hours or overnight.
  • Preheat the oven to 350 degrees F and set a wirerack on a rimmed baking sheet.
  • Put the flour in a shallow dish.
  • Whisk the eggs and mustard in 2nd shallowdish.
  • Put the Panko Breadcrumbs in a 3rd shallow dish.
  • Unwrap the chicken rolls and generously season well.
  • One at a time, roll the chicken rolls in flour,then dip in the egg mixture and roll in the panko to coat with the breadcrumbs.
  • Heat vegetable oil in a large skillet overmedium-high heat – about 1 and ½ inches high.
  • Fry the chicken rolls in 2 batches of 3,turning, until golden brown, 6 to 8 mins.
  • Move fried chicken to prepared rack and bakeuntil cooked through about 10 minutes.