Chicken Kiev

by Rachel on November 30, 2010

Butcher. Kiev, Ukraine. 2006.

We’ve ordered Chicken Kiev in Kiev.  Based on my first-hand Ukrainian dining experiences, I can tell you without a shadow of a doubt that my maternal grandmother’s recipe is just as good.  Make it yourself and save the cost of airfare, not to mention the stress and stomach ailments associated with traveling to Ukraine (don’t even get me started).  The photo with this post is of a butcher in Kiev, Ukraine.  It was an indoor market and the temperature was in excess of 90 degrees.  The meats were sitting un-refrigerated on the counter, ready for purchase – perhaps to take home to make Chicken Kiev!!

Chicken Kiev (4 servings)

  • 4 chicken breasts (boned, skinned, tenderized, and halved)
  • ½ cup firm chilled butter
  • salt and pepper
  • 2 tablespoons chopped fresh chives
  • all-purpose flour
  • 2 lightly beaten eggs
  • 1 cup breadcrumbs
  • oil for deep frying

Place “fingers” of butter, salt, pepper, and chives inside chicken breasts and roll up. Stick toothpicks through the rolled breasts to keep them rolled up.

Dredge breasts in flour, then in eggs, then in breadcrumbs.  Chill at least one hour.

Deep fry in ¼ to ½ inch of oil on medium heat, approximately 8 minutes per side. Serve immediately.

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