Chicken Kiev

By Bevi
April 26, 2011
43 Comments


Author Notes: Many years ago I attempted to expand my recipe base using Alice's Restaurant Cookbook as my guide. Alice was so casual with her approach, and I was attracted to some little line drawings she made showing how to wrap up a Chicken Kiev.

I have deviated from her recipe - I don't dip the Kievs in egg, and I make a little sauce to pour over them. Two Kievs per person is really a very ample portion.
Bevi

Food52 Review: WHO: Bevi is a mother and avid home cook, who grew up working at her family's hotel. She lives in Vermont.
WHAT: Chicken breasts, classed up.
HOW: Pound your chicken breasts until they're thin, roll a generous amount of herby butter inside -- then sear, bake, and make a pan sauce.
WHY WE LOVE IT: Bevi's Chicken Kievs have all of our favorite things going on: herbs, garlic, lemon, white wine, and, of course, lots of butter. The chicken breasts stay moist when they're cooked this way -- and the sauce lightens it all up. We can't wait to make this for our next dinner party.
The Editors

Makes: 8

Ingredients

  • 4 boneless chicken breasts
  • Salt and pepper
  • 3 garlic cloves, finely minced
  • 1 handful Italian parsley, finely chopped
  • 2 tablespoons fresh thyme, chopped
  • 8 fresh basil leaves, finely chiffonaded
  • 8 tablespoons butter, slightly softened
  • 1/2 cup flour
  • 3 tablespoons olive oil
  • 1 cup white wine
  • Extra lemon juice for sauce
  • 8 lemon wedges

Directions

  1. Use a mallet or rolling pin (or Amanda's favorite pounder!) to pound and flatten the chicken breasts. I place each breast between pieces of plastic wrap. Make the breasts as thin as possible, but try not to tear the breasts - 1/4-inch is a good thickness to aim for. You are going to slice each flattened breast in half.
  2. With the "smooth" side of the breasts down, lightly season the breasts with salt and pepper. Then, divide the garlic and herbs into eighths, and sprinkle each breast half with an eighth of the garlic and herbs.
  3. Shape each tablespoon of butter into a cylinder, and place in the center of the breasts The butter should be placed like this: ( - ). The goal is to wrap up the breasts so the Kievs are as airtight as possible to keep the butter from leaking out during cooking. I fold over the breasts on the sides first, and then top and bottom.
  4. Dust the Kievs in flour, very lightly, and then place them in the refrigerator for at least 30 minutes so they can firm up. You may want to use toothpicks to keep the Kievs intact. Take them out of the refrigerator about 30 minutes before you are ready to brown them.
  5. Heat the olive oil in a large skillet over medium heat. Using tongs, place the Kievs in the skillet and brown nicely on all sides, including the tops and bottoms of the Kievs. I find that some of my Kievs have 3 sides; others - 4 sides - in addition to a "top" and "bottom". The browning may take about 15 minutes.
  6. Place the Kievs in a 300°F oven while you make the sauce.
  7. If you find that some of the Kievs have released their butter, that is fine - it happens all the time. To the skillet, add the wine and scrape all the good bits into the wine. If you need to add butter to the sauce, just a small pat will do. Reduce the sauce until it is nicely brown and shimmering. Taste -- and for a little brightness, you may want to add a tiny bit of lemon juice.
  8. Plate the Kievs and pour the sauce over them. Serve with lemon wedges.

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Reviews (43) Questions (0)

43 Comments

Bette March 13, 2016
The folding and rolling is still unclear. Each whole flattened breast or each 1/2 flattened breast? This recipe needs rewriting for example, "You are going to cut each breast in 1/2" when? now? or after it is filled? Bette
 
Author Comment
Bevi September 28, 2016
You slice the chicken breast after you flatten it and before you fill it.<br />
 
Parisa March 11, 2016
Do you cut the breasts in half or butterfly them? confused with how to fill/roll half a chicken breast. Plan to make these tomorrow :)
 
Author Comment
Bevi September 28, 2016
After you flatten the breast and slice in half there will be enough surface to fill and roll the breast. It might be torn and messy so use spare, broken off pieces of chicken to fill holes and then use toothpicks to secure the rolled up, filled breasts.
 
Marianne February 12, 2015
Made this last night and it was wonderful. I compounded the butter the night before. Drizzled a little half and half into the pan sauce just at the end. yum! Served with julienned squash and zucchini (and a carrot for color) sautéed with garlic and olive oil and then topped with freshly grated Parmesan . Great recipe!
 
Author Comment
Bevi February 12, 2015
Wow - sounds delicious. that's a great idea to add a little half and half. Thanks for your feedback!
 
AntoniaJames February 9, 2015
Bevi, these are just gorgeous. What sides would you recommend for a special dinner for two such as Valentine's Day? Dessert will be dark chocolate mousse . . . . ;o)
 
Author Comment
Bevi February 9, 2015
Thank you Antonia! I recommend a grain that will pair well with the sauce - but something on the lighter side such as couscous. I have often mixed in toasted pine nuts and currants to the couscous, which I prepare in chicken stock. A green salad with citrus supremes goes well with this during this time of year. I love to use blood oranges and tangerines. For a vegetable, I like something mild, like haricot vert, buttered and lightly salted. I hope this helps.
 
Robin November 12, 2014
44years ago chicken kiev was the first fancy dinner I made my boyfriend, now husband. We had no kitchen table, so we ate on a picnic blanket. Between the rum cake dessert, champagne and that rich, buttery chicken course, we never got vertical that night. Thanks for bringing back great memories.
 
Author Comment
Bevi November 12, 2014
Robin this is too sweet. Maybe you will recreate that scenario and I would be honored if my recipe were to be included in that tableau.
 
Robin November 13, 2014
Dear Bevi, We would have to figure out the no cholesterol version since his arteries now have stints and the no alcohol rum cake since the meds that go along with the arteries require grape juice, instead of wine or spirits. If you want to give me a new menu....March is the anniversary of our first meeting. Recreating a dinner is something I would love to do!
 
Kathy C. January 30, 2014
@Bevi: I will try those other recipes too when time permits. I just can't thank you and the other wonderful cooks here for these great recipes. I started out 3 years ago as a newlywed with not a lot of cooking under my belt but right from the start my husband and his children were amazed at the food I cooked. They just thought I was modest. hee hee.
 
Author Comment
Bevi January 30, 2014
I am glad you have come into your own as a cook!
 
Ali January 30, 2014
How do I make this recipe Kosher?
 
Author Comment
Bevi January 30, 2014
Hi Ali, I really don't know the answer, because the butter is integral to the flavor and the sauce. I did, however, find this link that mentions a pareve butter substitute that is sold in Whole Foods. I have never used it, so I can't vouch for it. http://koshertreifcooking.com/tag/butter-substitute/
 
Mark P. January 30, 2014
Replace the butter with shmaltz?<br />
 
Ali January 30, 2014
Bevi, thank you.
 
Author Comment
Bevi January 30, 2014
Schmaltz might be interesting. You also might want to send a message to ChefJune,<br />or Kukla, both whom may have a suggestion for you.
 
Kathy C. January 30, 2014
I meant to say, "What" a delicious dinner. :)
 
Author Comment
Bevi January 30, 2014
I am so glad you enjoyed it! I have two other kiev recipes here on food52. If you would like to try them, please let me know what you think. The recipe isn't hard at all, and toothpicks make it much easier!
 
Kathy C. January 30, 2014
I made this last night and watch a delicious dinner! This is definitely a keeper recipe. It sounds hard but it's really not. I put the chicken together with toothpicks. It is easy to sauté them with the toothpicks and when they are cooked, just take the toothpicks out and the chicken is sealed. Browning the chicken seals the butter and herbs inside so all is deliciousness after you pour some sauce on it. My husband raved about this recipe. loved it! Me too!
 
J C. January 26, 2014
What is Amanda's favorite pounder?
 
Author Comment
Bevi January 26, 2014
Attached is a link that Amanda provided for a smashed potato recipe...<br />http://www.amazon.com/dp/B0000DZCJ7/ref=asc_df_B0000DZCJ71635040?smid=ATVPDKIKX0DER&tag=hyprod-20&linkCode=asn&creative=395093&creativeASIN=B0000DZCJ7
 
Babette's S. January 26, 2014
Suggestions: specify oven-proof skillet or saute pan...why not save time dividing the herbs & garlic,simply make a compound butter with the herbs and garlic, shape into cylinders or logs and freeze. One could also use wide variety of seasonings, such as shallots, lemon zest and minced capers. The great thing about compound butters is they can be frozen to have on hand for this and other such recipes.
 
Author Comment
Bevi January 26, 2014
You can use saute pan for the top of the stove searing. Yes, you can make compound butter. And herb combinations can be endless and what you have on hand.
 
Mark P. January 22, 2014
Amazing and delicious. My only suggestion is that you probably should 1.5x-2x the amount of basil+Thyme+Garlic+Parsley as more of that filling in each Kiev is even better.
 
Author Comment
Bevi January 22, 2014
Thanks for your suggestion. Also, other herbs are good, such as majoram.
 
drbabs January 21, 2014
Yum, Bevi; congratulations on the Wildcard!
 
Author Comment
Bevi January 22, 2014
Thank you drbabs!
 
EmilyC January 21, 2014
Congrats Bevi! What a great take on a classic!
 
Author Comment
Bevi January 21, 2014
Thank you!
 
Kukla January 20, 2014
I am so happy for you, Bevi! Congratulations! This is one of my favorite recipes on food52!
 
Author Comment
Bevi January 20, 2014
Thanks Kukla! Keep on enjoying them.
 
aargersi January 20, 2014
Hurrah! Congratulations! This looks delicious!!
 
Author Comment
Bevi January 20, 2014
I bet you could add a nice Texan twist to them!
 
hardlikearmour January 20, 2014
Congratulations, Bevi! I've never made Chicken Kiev, but this recipe needs to change that :-)
 
Author Comment
Bevi January 20, 2014
You are very kind, HLA. I hope you enjoy them.
 
lapadia January 20, 2014
Yay! Love your "Boozy Cider Sauce" version, too. Have made these a few times...http://food52.com/recipes/21689-chicken-kiev-cordon-bleu-with-a-boozy-cider-sauce
 
Author Comment
Bevi January 20, 2014
Thanks lapadia! Maybe for your Superbowl Party?
 
inpatskitchen January 20, 2014
Yay Bevi! Congrats on the Wildcard win....I LOVE Chicken Kiev and your version looks and sounds wonderful! Saved!
 
Author Comment
Bevi January 20, 2014
Thanks Pat! I hope you try it soon.
 
totalnoms May 22, 2012
I made this a few weeks ago and wanted to let you know how beyond delicious it was. Thank you so much for the recipe- I'll be making this for years to come!!
 
Author Comment
Bevi May 22, 2012
Thank you so much! I am so glad you enjoyed the dish. It's a nice twist on chicken. If you ever feel the urge, please try my other Chicken Kiev recipe using walnuts and served in a sage butter sauce.