Chicken Kiev

I have to admit, I am pretty good in my local grocery store. What I mean, and I am sure you all are pretty much the same, is that I know where everything is. You name it, I’m there. Maybe a reason why my shopping takes about half of the time as when my wife goes shopping. Kidding aside, I know where even the strangest things are, from seasonings, to those darn lint filters for your washer. There is one thing that I always take notice when I walk by, near the butcher area, and that is those delicious frozen, breaded chicken breasts that are stuffed with items, typically cheese and broccoli, or even better, butter and herbs. I will admit, I have not touched one of those probably since high school, but I do remember how delicious those things were. A quick session in the microwave, and in no time you had this wonderful, and delicious stuffed chicken.

Chicken Kiev

I have been thinking about those chicken breasts for some time, and decided to make my own, but decided to go with a Chicken Kiev. Stuffed chicken breasts with a killer herb garlic butter, and crusted with panko bread crumbs. Just thinking about it has my mouth watering, and it will yours to. Served with lemon wedges, you will be taken back to those days, and wanting more. Be careful, these are really good, and when they are stuffed with butter, well, you know, just be careful.


  • 3 large boneless, skinless chicken breasts
  • Handful of Italian flat leaf parsley, course chop
  • 5 cloves of garlic, minced
  • 1 stick of unsalted butter
  • Salt
  • Pepper
  • 1 egg, beaten, plus 2 tbsp water
  • 1 cup of flour, seasoned with salt and pepper
  • 2 cups of Japanese panko breadcrumbs
  • 1/2 tbsp tarragon (for the panko)
  • 2 cups of vegetable oil
  • Toothpicks, optional (for sealing)
  • Lemon wedges, optional

If you have a food processor, use it to make your butter. If not, just make sure you finely chop your parsley and garlic. I used a food processor. Toss in your garlic, parsley, salt and pepper (to taste), and pulse it a few times to chop it down. Add the butter, and pulse some more to incorporate everything into the butter.  Get a large piece of plastic wrap out, and lay the butter onto the plastic wrap. What you will do now is fold over the plastic wrap, roll into a log shape, and hold the two ends and perform little jump rope style turns until you get a nice, tight log. Place this in the freezer for about 30 minutes. You want a solid butter before you begin to fry the chicken.

As the butter is chilling, literally, get your frying station ready. Get a large enough pot for your chicken to fry, and add the oil, heating on medium heat. Next get three bowls; one for the seasoned flour, one for the egg wash, and one for the seasoned panko breadcrumbs.

Next, get your chicken breasts onto your meat board. With a sharp knife, insert into the top, middle of the thickest side of the breast, and carefully, make a pocket into the breasts, going deeper, and longer, as to not split the breast. Take your time, it pays off.

Get your butter out of the freezer, and cut right into it, making sure to get the plastic wrap off of it. I cut mine in half, and then quartered it, as to an easy insertion into the breast. Once inserted, take a toothpick, or many toothpicks, depending on how you did with the cut, and seal up the chicken. You become a chicken doctor at this time!

Once the breast is sealed, take it to your fry station. Coat in flour, making sure to shake of any excess, then the egg bath, getting both sides, then over to the panko breadcrumbs. Be generous with the panko breadcrumbs.

Add to your hot oil, and cook for about 5-8 minutes per side, being careful not to burn the panko. Feel free to check after a few minutes, and turn to cook, repeating the process until the chicken is cooked, approximately 14 minutes, or so.

Remove and let the cooked breast sit in a strainer for a few minutes, allowing it to rest and strain any oil, before plating. Serve on a plate garnished with lemon wedges. The lemon adds a bit of extra flavor that both my wife an I really enjoyed.

Once you cut into these breasts, you encounter a waterfall of delicious garlic herb butter, that is just waiting for you. You and your guests will really love this one. A big winner already, and one that rewarded some of my childhood memories.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Chicken Kiev”

  1. I love it… I perfectly love it. I cooked this on my mom‚Äôs birthday and just a glimpse of an eye, it’s gone. They can’t help it. They really love the taste and the aroma of what I did. Thanks for this wonderful recipe.

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