My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, June 21, 2011

Chicken Kiev

Remember when this dish was on every restaurant menu in town! Okay so I'm old. I believe it was in the 80's. This is the perfect items to have in the freezer, see Note below, to serve with all those wonderful fresh veggies from the garden. It's a practical and versatile dish and very easy to do.

If you have been nice to your butcher he will pound and flatten the chicken breast for you.

Chicken Kiev
serves 8
print recipe

1/4 cup very finely minced onion, or minced chives
1/2 cup plus 2 tablespoons butter (no substitute)
3 tablespoons minced fresh parsley
8 flattened chicken breasts (4 whole ones, boned, split and pounded; ask butcher to do this for you.
Salt and pepper
All-purpose flour
2 egg, lightly beaten
About 24 buttery round crackers, Ritz, finely crushed

Saute onion in the 2 tablespoons butter in large skillet just until tender but not brown; combine with parsley. Sprinkle chicken lightly with salt and pepper. Place equal portions of onion mixture on each piece of chicken, and 1 tablespoon butter over onion mixture; roll up chicken, tucking in sides, making a neat little package. Secure with toothpicks. Roll in flour, dip in egg, then roll in crumbs. Refrigerate at least 1 hour (overnight isn't too long). Fry in 1/2 inch vegetable shortening until golden brown; drain on paper towels; remove wooden picks before serving.

Note: Chicken may be frozen after frying. Wrap individually to freeze. To serve, unwrap frozen chicken; let stand at room temperature for 1 hour, then bake on rack in shallow pan at 425 degrees, about 20-25 minutes, or until heated through and crisp.


  1. i always loved this dish! one once exploded all over my daughter so be careful when you cut into it!

  2. I love this, I've never made it,, you make it sound so easy,,

  3. I've always loved Chicken Kiev, so great to have a recipe to make it now!

  4. one of my husbands favorite dishes...i used to make it when we were dating...30 years ago


    and YES !!!! my drainboard is covered in lemonade cups and peanut butter cookies...makes for a HAPPY kitchen

    sending love,
    kary and teddy

  5. This is good stuff!!! It has been forever since I have had any!

  6. We love chicken prepared like this, but it has been years since I've prepared it. It is time to make a comeback. Thanks for the memory jog, and your version. .it sounds a lot better than what I remember mine was!


Note: Only a member of this blog may post a comment.