Quick Chicken Kiev

Quick Chicken Kiev


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Chicken Kiev is one of the foods that looks like it's a lot harder to make than it actually is. Follow this recipe the next time you need a quick and delicious meal!

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Time needed

35 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1/2 C. butter, room temperature
  • 2 tsp. parsley
  • 1/4 tsp. salt, to taste
  • 1/4 tsp. pepper, to taste
  • 4 boneless skinless chicken breasts, butterflied
  • 2 lg. eggs, beaten
  • 2 1/4 C. panko bread crumbs, divided
  • 3 C. vegetable oil, for frying

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Mix the butter, parsley, salt, and pepper with a fork in a bowl until well combined. Place mixture onto a sheet of plastic wrap and roll into a log. Freeze. 

Please the chicken breasts between two pieces of plastic wrap and pound to 1/8 inch thickness. Season liberally with salt and pepper. 

place 1/4 of the butter mix into the center of the butterflied breast. Tuck the ends of the breast in and roll into a log so that the butter is completely enclosed. Refrigerate for at least two hours, up to 9 hours. 

Heat 1/2 inch of vegetable oil in a large Dutch oven until it reaches 375 degrees. 

Place the egg mix in a wide, deep plate and the bread crumbs in another wide, deep plate. Dip the breasts in the eggs and then follow with a quick roll in the breadcrumbs. 

Cook the breasts in the oil for 5 minutes per side, or until the internal temperature reaches 165 degrees. Remove to a cooling rack and allow to drain over a cookie sheet for another 6-7 minutes before serving. 

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