Here’s a great easy to do Chicken Kiev Recipe from Viking Cruises. We’d like to hear if you made this dish or tasted the chicken kiev on your Viking Cruise. Or post your own recipe.
This dish originated in Paris, where 19th-century Russian nobility sent their chefs to train. Initially it called for veal, but Russians substituted chicken—considered a delicacy at the time. After World War II, New York chefs dubbed the dish “Chicken Kiev” and began serving it in their restaurants in order to lure Russian and Ukrainian immigrants to their establishments. Have you tried this recipe? Take a moment to comment below on this or your favorite chicken recipe.
- 10 T (143 g) unsalted butter, divided, at room temperature
- 3 T (7.5 g) curly parsley, chopped
- 3 T (7.5 g) dill, finely chopped
- 2 T (6 g) chives, finely chopped
- 1 clove garlic, minced
- Juice from ½ lemon
- Pinch of salt
- 6 5-oz (142-g) boneless chicken breast halves
- Salt and pepper to taste
- ¾ C (95 g) flour
- 4 lg eggs, beaten
- 2½ C (148 g) panko
- ½ C (118 ml) vegetable oil
Herb Butter: In a small bowl, mix 8 T (115 g) of the butter with parsley, dill, chives, garlic, lemon juice and salt. Form into a 1½-inch thick roll covered with plastic wrap and freeze for 1 hour.
Chicken: Preheat oven to 325°F (165°C). Place a chicken breast into a plastic baggie; gently pound with the flat side of a meat mallet or a small heavy saucepan until about 1/8 inch (3 mm) thick. Remove from bag; season with salt and pepper. Repeat with remaining chicken. Remove herb butter from freezer and cut into 6 pieces and place one on each breast; roll chicken up to cover; secure with a toothpick. Place flour, eggs and panko in three separate shallow bowls. Roll each chicken breast in flour, then egg, then panko. Heat oil and remaining butter in a large skillet over medium heat; cook chicken until golden brown on all sides, about 10 minutes. Transfer to a baking sheet and bake 30 minutes or until cooked through (180°F (82°C) on an instant read thermometer). Remove toothpicks; serve immediately.
Although traditionally served with potatoes, we recommended balancing this rich dish with steamed vegetables or a salad with vinaigrette.
- Prep time: 18 minutes.
- Freeze time: 1 hour.
- Cook time: 40 minutes.
- Makes 6 servings.