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Chicken-Kiev

Chicken Kiev is a breaded chicken breast roll filled with butter and herbs, deep‑fried until golden.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Dill and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 976 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken-Kiev

Time5 minutes on each side

Ingredients

Directions

Prepare the chicken

  1. Remove all fat from chicken and discard.

  2. If chicken breasts are in one piece, split them into two pieces.

  3. Place each chicken breast between two pieces of wax paper and using a mallet, pound chicken until about 1/8 inch thickness. Do not pound so hard that the chicken breaks up.

  4. Place on a dish, cover and set prepared chicken breasts aside.

Make and roll the filling

  1. In a small mixing bowl, mix together butter, black pepper and granulated garlic powder until well combined.

  2. Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".

  3. Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.

  4. Cut butter into 6 equal pieces (1/2" x 3").

  5. Place one piece of butter at the front of each prepared chicken breast.

  6. Fold in edges just to catch the edges of the butter on each side, then roll the chicken breast to encase the butter completely. This is necessary so that the butter does not run out while deep-frying.

  7. Secure chicken rolls with skewers or toothpicks.

Coat the chicken

  1. In a bowl, beat eggs with water.

  2. In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.

  3. In another separate bowl, measure the bread crumbs.

  4. Completely coat each rolled chicken in the flour mixture.

  5. Dip flour-coated chicken into the egg mixture.

  6. Now roll and coat the chicken in the bread crumbs.

  7. Place chicken in a shallow dish and chill for about 30 minutes.

Fry and serve

  1. In a medium size frying pan, add vegetable oil and heat to medium-high heat.

  2. Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.

  3. To test for doneness, cut into one rolled chicken to make sure no pink is showing.

  4. Serve immediately, garnished with lemon twists and parsley.

Nutrition, whole recipe (rough)

946Calories
52 gProtein
35 gFat
103 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Dill5 sprigs fresh (1g) / 1 tsp dried4
Parsley1 tbsp chopped fresh (3.8g)1
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Dill + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together976 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + dilltop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Chicken + garlictop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Boneless skinless chicken breasts
Forms the outer wrapper; pounding it thin makes it easy to roll around the filling.
Butter
Melts inside the chicken while frying, adding moisture and richness to the meat.
Eggs
Bind the flour to the breadcrumbs so the coating sticks to the chicken.
All-purpose flour
Dries the surface so the egg layer grips and the coating adheres evenly.
Fine dry breadcrumbs or saltine crumbs
Form the crisp, golden-brown outer crust when fried.
Vegetable oil or extra virgin olive oil
Conducts heat to cook the rolls through and brown the crumb coating.

The step that matters

Fold and roll the chicken to encase the butter completely. Butter melts when it hits hot oil. If the roll has gaps or loose edges, the butter escapes into the frying oil instead of staying inside to moisten and flavor the meat, and the coating can split open.

Swap the garlic

How well each one fits the dish's main ingredients (chicken, butter, pepper, egg, dill, flour, lemon):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Garlicthe original

Fit is the average pairing score against chicken, butter, pepper, egg, dill, flour, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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