Chicken Kiev

Chicken Kiev (a.k.a. “Chicken Supreme”) is a classic Eastern European recipe from the early 1900’s. It’s been a popular dish for a century, and for good reason! You will savor every bite.

I used to make the traditional Chicken ala Kiev recipe that I learned from my old cookbook, where you pound the chicken flat before stuff it, roll it up, and refrigerating it before deep frying it for a while, then finishing it off in the oven to ensure your big ball of chicken cooks through. It was quite a process, and I needed to make it easier without losing any of the flavor and crunch – I present to you this Easy Chicken Kiev!

• 6 Tbsp unsalted butter, room temp
• 1 large garlic clove, minced
• 1 Tbsp lemon juice, plus more lemon wedges to squeeze over the finished chicken
• 2 Tbsp chopped fresh parsley, plus more to garnish
• 1/2 tsp salt, we use sea salt
• 1/2 tsp black pepper, freshly ground

• 3 large chicken breasts, 12 oz each breast
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 2 cups Panko bread crumbs
• 1/2 tsp Salt and Pepper, or added to taste
• Extra light olive oil , or Canola oil, to sauté