This is my mom’s spin on an old Russian recipe known as "Chicken Kiev". The butter inside melts and makes the chicken extremely juicy, while the dill gives it a fresh taste. Also, this is a very basic recipe, thus, other stuffing flavors could be added to your taste. Enjoy!
Recipe by: Julie P.
Serving Size: 4-6 people
4 Chicken Breasts
1 stick of butter
2 cups of bread crumbs
2 tablespoons of freshly cut dill
Cooking oil (by preference)
Salt & Pepper
Warm up butter to room temperature, so it’s soft.
Dice up the fresh dill.
Mix well the dill with the butter using a fork or a spoon.
Rip off a small piece of plastic wrap,
about 10” x 7”.
Place all the butter onto the plastic
wrap and roll it into a tube.
Place the butter tube in the freezer
for about 15 minutes, so it hardens.
Wash the chicken breasts.
Place a chicken breast onto a
cutting board and cut it with a knife
across but not all the way through.
Note: Make sure not to cut the chicken breast all the way through. Only cut to the red line as seen in this diagram.
Open the chicken breast like a book, as shown in the diagram.
Slightly tenderize the chicken on both sides. The chicken breast should be much thinner than the original one, but make sure not to rip through the chicken.
Note: Using plastic wrap over
the chicken makes it easier to flip
and hold the chicken together.
Once the chicken is ready,
carefully place it on a large
piece of plastic wrap,
about 15” long.
Cut a few strips of butter and place
it at the end of the chicken breast.
Using the plastic wrap, fold the right and left side of the chicken over the butter, then fold the bottom part over and continue to roll the chicken securing it with plastic.
Note: Make sure the butter is secured inside the chicken in a way that will not let it leak out when it gets hot.
The rolled chicken should look like a sausage tightly wrapped in plastic.
Place the chicken “sausage” in the freezer for 2 hours, or at least till the chicken is rock solid.
Note: The chicken could stay in the freezer overnight, so this is a good meal to prep the night before serving. Cuts actual cooking time in half.
Remove the chicken from the freezer and remove the plastic.
Break 2 eggs into a bowl and whisk the mixture.
Dip the chicken into the egg mixture, so the mixture is on every part of the chicken.
Place the bread crumbs into a plate.
Dip the chicken into the bread crumbs and roll it around, so the entire chicken “sausage” is covered in bread crumbs, top and bottom as well.
Heat a medium size pan on medium heat. Sprinkle some cooking oil on the pan, so the entire surface is covered.
Place the breaded chicken on the pan, preferably the seal part down, this will help the chicken stay closed.
Note: The seal part is the place where the chicken roll closed, scar looking part you would be able to see before all the eggs and bread crumbs cover it up.
Once the side which was cooking first turns brown roll the chicken over on the other side (about 10 minutes on medium fire). You will have to do this for all 4 sides.
Note: Don’t worry about cooking the middle part; at this stage we are only browning the outside. Most likely, the middle will still be pink at this point.
Rub some butter on a cooking tray and place the chickens onto it, about an inch apart from each other.
Heat the over to 400F.
Place the tray into the oven for 30-40 minutes. The chicken will be done once you cannot see any pink meat in the middle.
Remove the chicken from the oven and slice it
into little rolls about 1” thick.
Note: Use a sharp knife and go slowly,
otherwise the bread crumbs
might fall off the sides.
Wooosh that was a lot of work!
Now you can finally sit down and enjoy
these delicious chicken rolls