Meat and Poultry Chicken Chicken Breast Pan-Fried Chicken Ukrainian Chicken Kiev 4.4 (80) 61 Reviews 6 Photos A real Kiev recipe, with seasoned butter rolled up in breaded chicken breasts for a richness fit for royalty! This recipe takes a bit of time, but is well worth the effort. Submitted by William Uncle Bill Anatooskin Updated on August 4, 2022 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 30 mins Total Time: 1 hr 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 8 (4 ounce) skinless, boneless chicken breast halves ⅓ cup butter, softened ½ teaspoon ground black pepper 1 teaspoon garlic powder 2 eggs 3 tablespoons water ¼ teaspoon ground black pepper ¼ teaspoon garlic powder 1 teaspoon dried dill weed ½ cup all-purpose flour ½ cup dry bread crumbs 2 cups vegetable oil ½ lemon, sliced ¼ cup chopped fresh parsley Directions Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen. To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm. When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks. In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes. Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve. I Made It Print Nutrition Facts (per serving) 756 Calories 66g Fat 12g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 756 % Daily Value * Total Fat 66g 84% Saturated Fat 13g 64% Cholesterol 133mg 44% Sodium 197mg 9% Total Carbohydrate 12g 4% Dietary Fiber 1g 4% Total Sugars 1g Protein 30g 60% Vitamin C 9mg 10% Calcium 45mg 3% Iron 2mg 11% Potassium 362mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.