Chicken Kiev

This week's family night dinner idea recipe is chicken Kiev. This is a dish I would usually buy frozen and bake. My daughter saw the card and thought it would be a good learning experience for her and me. Let me tell you, it was. The recipe comes from McCall's Great American Recipe Card Collection (1973), A Worldwide Medley.





I decided not to enter into this without first doing a little chicken Kiev recipe research online. The instructions seemed a little vague cutting the chicken in half. I found chicken Kiev can be done in a variety of ways. You can do it as these instructions direct you. You can cut a cavity in the breast for the butter filling. From what I gather, as long as the filling gets into the chicken breast, you can do anything you please.

Compared to some of the recipes I saw online, I felt the herb butter filling was a bit lacking. I also saw a few that included Parmesan cheese in the crust, which I liked the idea of. Still we followed the recipe as it was written.

The flavor was pretty good and everything came out as expected. My daughter was able to experience safe food handling, meat flattening, herb chopping details, and food frying precautions.


We will make this dish again but I'm going to change a few things next time. Here's the results of our efforts: