Chicken Kiev
Chicken,  Delicious,  Holiday,  Kids,  Snack

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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