Posted on by Information Seekers

Chicken Kiev – Crispy Chicken Breast Stuffed with Garlic Butter Sauce – How to Make Chicken Kiev

Learn how to make a Chicken Kiev Recipe! Go to http://foodwishes.blogspot.com/2014/02/chicken-kiev-high-degree-of-difficulty.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chicken Kiev Recipe!

21 Replies to “Chicken Kiev – Crispy Chicken Breast Stuffed with Garlic Butter Sauce – How to Make Chicken Kiev”

  2. I just LOVE the simple and positive descriptions and instructions you give. Thank you!

  3. I have a Mandela effect going on for some reason, I’m positive I’ve always heard of Turkey Kiev instead of chicken Kiev

  4. Love it and I think your humor is timeless ???? Thank you, chef John. Please do not change.

  5. The jokes didn’t age well in this year of our lord 2023, but the recipe looks delish!

  6. I thought I was a decent cook…. Following and making at least 100 of your recipes, all with huge success. With this one, however, everything that could go wrong, did. First, 2 breasts were way too big, so I sliced them in half. Then they didn’t flatten as expected, kept tearing the saran wrap. When wrapping it around the herbed butter, they would not hold together at all, even wrapping in saran wrap in a ball as shown. When doing the 3-stage breading, not much sticked. I got way more on my hands than the chicken, which kept unrolling so I tied string around it to keep it together. In the freezer for 30 min did nothing to firm it up, so I left them in for an hour. That didn’t help. Then I dropped them in oil, and the first one got too brown. When I tried to pull the string off, what little batter was on the buggers, peeled off. I baked them as shown, I kept them in 10 min longer to make double sure they were cooked and I could hear the inside sizzle. When we finally sat down to eat them at our dinner party, they had an awful consistency/texture and I was mortified at how they turned out. I’m sure I must have done everything wrong, but what a disaster! I ended up throwing the lot away since everyone left the majority of it on their plate. Every time I think I’m on the right track with getting better in the kitchen, something disastrous happens like this recipe to Teach me humility, and prove to me I have so much more to learn. This recipe flattened my culinary ego!

  8. My first experience making this, I went into the chicken too soon, (I recommend a 2-3 minute resting period, to calm the molten butter). I had a skinny stream of molten compound, herb butter, shoot out, and with the accuracy of military precision, ripple across my, already unattractive face, burning me and slightly ruining my first bite.

  12. These look great ???????? easy instructions to follow and you explain the process very well . I always seem to lose my garlic butter centre once they are in the oven , now I know why ???????? great video , I will use your recipe and method every time I make these ❤

  17. First time I made this I thought I'd fucked up but it turned out ok. Anyway instead of using a rolling pin I bought a proper meat hammer. That did the job pretty well so I was happy. Added the garlic butter, wrapped it and put it in the freezer as instructed. Followed the rest of the instructions and we did it, boom sweet.

  18. Can u bypass the boiling part? Can u make it in an air fryer? Great video, thanx.

  19. Tried it but one couldn't cover the Garlic butter properly, so I've ruined it. No going back now though. I will master this dish in the end!

  20. Is it possible to freeze these for another day before cooking? If so does that change the cooking time?

Comments are closed.