You always knew it was either a holiday of special occasion in the house when I make Chicken Kiev. I only roll this recipe out for these special events, because when my daughters were young, I would only make this for birthday dinners. I also got into the habit of making it for Christmas eve dinner, so it became a special memory for us.
I will chop the chives, slice the butter, prepare the egg wash and flour dip, and make sure to buy the best chicken breasts I can find. The process of making the Kiev is just as much fun as eating it.
I wanted to have a special recipe or two, that everyone really looked forward only at certain times of the year. Chicken Kiev is a warm and inviting meal, with the moist flavorful chicken, and buttery crust.
Serve the Chicken Kiev over rice for a complete meal. I like to offer finely chopped red onion and soy sauce to sprinkle on the rice for an added touch of flavor.

Chicken Kiev
Description
Chicken Kiev is a warm and inviting meal, with the moist flavorful chicken, and buttery crust
Ingredients
Instructions
-
Prepare Fresh Ingredients
Chop the green onions
Slice butter into chunks
Cut the large chicken breasts in half. -
Pound out the Chicken
Lay the chicken piece on a sheet of plastic wrap, cover with another piece of wrap and pound the chicken using a meat tenderize until flat, not too thin
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Roll up into Kiev
Sprinkle with salt and pepper, cut a chunk of butter and place on top of chicken, add some chopped green onions and roll up like a burrito.
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Dip and Coat
In a bowl whish together the eggs with some water to make the wash.
Dip the chicken piece into the wash.
In a separate bowl mix together equal parts of bread crumbs , coat the chicken with crumbs.
Repeat the egg wash dip and crumb dip to each piece of chicken to for a double dip approach. -
Cook the Kiev
After all the chicken has been double dipped place on a cookie sheet and bake at 20 mins at 350, than turn up to 400 for another 15 mins.
Note
Serve over a bed of hot rice, Perfection!