Chicken Kiev

Farm.Fares's picture

Nov. 18, 2011


Margarine/Butter 1/2 Cup (8 tbs)
Parsley 1 Tablespoon , chopped parsley
Garlic 1 Clove (5 gm) , minced (medium)
Rosemary 1 Teaspoon , crushed
Chicken breasts 7 1/2 Pound , split, boned and skinned
Egg 1 , beaten well
Fine dry bread crumbs 1/2 Cup (8 tbs)
Onion 2 Tablespoon , chopped
Parsley 1 Tablespoon , chopped
Margarine/Butter 2 Tablespoon
Canned condensed cream of chicken soup 10 3/4 Ounce (1 can)
Milk 1/3 Cup (5.33 tbs)
Brandy/Sherry 2 Tablespoon
Pepper 1 Dash



1. Blend butter, garlic, rosemary, pepper and parsley.

2. On a waxed paper for the mixture to a patty. Make it 3/4 inch thick.

3. Place the mixture in the freezer, till it gets firm.

4. Flatten the chicken breasts with a knife. Make the chicken breasts 1/4 inches thick.

5. Make 6 pieces of the butter. Place these in the center part of each chicken breast.

6. Tuck the ends of the chicken and roll them up tightly.

7. Secure the chicken breasts with the help of toothpicks.

8. Dip each of these chicken breasts in beaten egg and then in bread crumbs.

9. Chill the chicken pieces.

10. Preheat oven to 350°F.


11. Fry each of the chicken breasts in deep fat for 12 minutes till they are brown.

12. Drain the brown chicken in an absorbent paper to darin away the excess fat.

13. In a saucepan cook onions and parsley in butter till they turn tender.

14. Add soup, sherry and milk.

15. Heat and keep stirring occasionally.


16. Serve chicken kiev with sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1332Calories from Fat 402

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1138 mg47.42%

Total Carbohydrates 13 g4.3%

Dietary Fiber %

Sugars 2 g

Protein 202 g404%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet