Chicken Kiev 

Chicken Kiev 

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Chicken Kiev 

30 MIN
30 MIN
20 MIN


Herb Butter



Herb Butter

  1. In a bowl, combine all the ingredients. Shape the mixture into a 10-cm (4-inch) square on plastic wrap. Cover and freeze on a plate about for 20 minutes or until firm. Cut the butter into four strips. Keep in the refrigerator. 


  1. Preheat the oil in the deep fryer to 170 °C (325 °F). Place a rack on a baking sheet.
  2. With a small sharp knife, insert the blade at one end of each breast half by cutting inside to create a large cavity without going through the flesh at the other end. Push a stick of butter in each cavity. Close tightly with a toothpick to seal. Season with salt and pepper. Set aside.
  3. Place the flour, eggs, and breadcrumbs into three separate shallow plates.
  4. Dredge each breast half in the flour and shake to remove any excess. Dip in the eggs and breadcrumbs. Dip again in the eggs and breadcrumbs.
  5. Fry the breasts for about 14 minutes, two at a time. Drain on the wire rack. Serve immediately with green beans or a green salad. 


It is important to tell your guests that there is a toothpick in the chicken and that the melted butter may squirt when cutting in the chicken.


  1. Delicious, but it took me three times the time allotted. Maybe it's just me. I also just fried it in a pan because I did not have a deep fryer and it took longer to cook than the 14 minutes recommended. Probably just my method of frying.

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