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Easy Chicken Kiev


This fabulous recipe uses the flavors of Chicken Kiev but is so quick and easy to prepare. You must serve this over a rice pilaf to soak up the sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings


  • 4 boneless, skinless chicken breasts
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1 cup panko bread crumbs or dried bread crumbs
  • 1 teaspoon dried chives
  • 1/2 cup butter (NOT margarine)
  • 1 onion, finely diced
  • 1/2 cup peanut oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice


Cut chicken breasts into 1" cubes. Place egg and salt in shallow bowl; beat to combine. In another shallow bowl, combine bread crumbs with chives. Dip chicken cubes into the egg, then into bread crumbs to coat. Let stand to dry.

Meanwhile, in medium skillet, melt butter with onion over low heat; cook and stir for 8-10 minutes or until onion is tender; do not brown.

While onion is cooking, heat peanut oil in heavy deep saucepan over medium high heat until it reaches 375 degrees F. Gently add half of the chicken; fry until deep golden brown and thoroughly cooked, about 5-7 minutes. Remove with slotted spoon to paper towel to drain; repeat with remaining chicken.

When chicken is cooked, add parsley and lemon juice to butter mixture. Place chicken on serving dish and pour butter mixture over; serve immediately.

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