• Prep Time: 1 hour 40 mins
  • Cooking Time: 30 mins
  • Serves: 4

Homemade Chicken Kiev

  • Recipe Submitted by on

 Ingredients List

  • 4 chicken breasts, boneless, skinless
  • 4 oz butter, softened
  • a bunch of dill, minced
  • 1 cup Panko breadcrumbs
  • 100 grams flour
  • 3 eggs
  • 2 tablespoons milk
  • salt, pepper
  • neutral oil for frying


In a medium bowl, mash a softened butter with a fork. Add minced dill, salt and pepper. Shape it into a log, cover with a plastic wrap and freeze for 30 minutes.
Remove tenderloins from each chicken breast and lay them on a piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately ⅛" thick.
Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.
Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter; roll tightly. Refrigerate the rolls for at least 30 minutes.
Preheat the oven to 350 F.
Whisk milk, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.
Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Repeat the step and roll it in the breadcrumbs.
Heat oil in a large skillet and over medium-high heat. The oil should be enough to cover chicken half way. Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-20 minutes.

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