![Chicken Kiev](/_next/image?url=https%3A%2F%2Fdata1.behind.ai%2Fimages%2F6sYNvx93omKbUxRLMt2864bdf%2F1920%2Fimage.jpg&w=3840&q=75)
Chicken Kiev
The famous Chicken Kiev is made from a piece of chicken meat on the bone. To make this dish you will need the upper part of the chicken – the breast with the wings.
Serves 2
Upper part of the chicken (breast with wings)
1 oz butter
One quarter of a lemon
1 tablespoon flour
1 egg, beaten
3 tablespoons bread crumbs
1 cup vegetable oil for deep-frying
Pinch of salt
![Image 1](https://data1.behind.ai/images/IROSgZ6qfLRUELEKeyx83004d/960/image.jpg)
Cut off the 2 lower parts of the wing leaving only the upper piece – with the largest bone.
![Image 3](https://data1.behind.ai/images/gvt8YhZQCsiWOBGKeyxc446d0/960/image.jpg)
Take off the skin and clean the end of the bone that will be sticking out like a handle.
![Image 5](https://data1.behind.ai/images/c3JSQ4GJxmHCyjkKeyx6b9470/960/image.jpg)
You can cut the meat off the bone completely or just push it with a knife towards the rest of the meat.
![Image 7](https://data1.behind.ai/images/5EsYDRgqOoDp1VMKeyx134f5d/960/image.jpg)
Remove the bones and cartilage from each half of the chicken breast.
![Image 9](https://data1.behind.ai/images/pPjbqUPPelToxoGKeyx57f18a/960/image.jpg)
You should end up with 2 equal pieces of boneless chicken breast with a wing bone in each.
Turn the meat so that the smooth side of the meat faces down.
![Image 11](https://data1.behind.ai/images/HCV0m2rlK7TXZKsKeyx671c1c/960/image.jpg)
Cover with the plastic film and pound well to make it as wide as possible (with the bone-handle on top).
![Image 13](https://data1.behind.ai/images/Pq1olXSdh4wdaxOKeyxe4cc0b/960/image.jpg)
![Image 14](https://data1.behind.ai/images/qRz4em5bYNKZU35Keyxa0f98a/960/image.jpg)
Remove the film. Sprinkle with the salt and lemon juice.
![Image 16](https://data1.behind.ai/images/TLD2OmeNWFRhHuBKeyx054df3/960/image.jpg)
Cut the butter in 2 pieces. Place a piece of the butter in the middle of the chicken.
![Image 18](https://data1.behind.ai/images/6X8HyxYZ6Ilk2hOKeyxbf3c13/960/image.jpg)
Roll up the chicken. The bone should be sticking out about 1 inch. The lower part of the roll should be folded in to seal the butter.
![Image 20](https://data1.behind.ai/images/gARqsM5pcQv1SSsKeyx0268f5/960/image.jpg)
![Image 21](https://data1.behind.ai/images/kW63AdyTPlmVJ1xKeyxcc983a/960/image.jpg)
Roll the meat in the flour, dip in the egg and thoroughly roll in breadcrumbs.
![Image 23](https://data1.behind.ai/images/NiYKwONDI9ECYcBKeyxc8fd61/960/image.jpg)
![Image 24](https://data1.behind.ai/images/eBqLCV8GU5A9qAtKeyxf1df92/960/image.jpg)
![Image 25](https://data1.behind.ai/images/wGlUCHd6sdw3lyOKeyx868fc9/960/image.jpg)
![Image 26](https://data1.behind.ai/images/qqNfE2qUk5sZZx2Keyx3eb3e3/960/image.jpg)
![Image 27](https://data1.behind.ai/images/AxhktLfPuocUqiAKeyx826740/960/image.jpg)
Place the rolls inside a freezer for 15 minutes. This is necessary for the butter to stay inside the roll during frying.
![Image 29](https://data1.behind.ai/images/jrAVtnRrn3iPfQaKeyx095482/960/image.jpg)
Pour the oil into a deep frying pan or a stew-pot and heat it. Cook the chicken rolls on all sides only till they’re golden-brown all over.
![Image 31](https://data1.behind.ai/images/YLi2mXFmfOVytZBKeyx035aa2/960/image.jpg)
![Image 32](https://data1.behind.ai/images/xM6gdBxmuwhGiNYKeyx5e3fbf/960/image.jpg)
![Image 33](https://data1.behind.ai/images/IYgq2hR7rjENVOjKeyx95666c/960/image.jpg)
![Image 34](https://data1.behind.ai/images/FfP5DRDx8w2yd4YKeyx5e1832/960/image.jpg)
![Image 35](https://data1.behind.ai/images/FoxRnhvC4IlqE1XKeyx391c85/960/image.jpg)
Then take the Chicken Kiev out of the frying pan and transfer to a baking tray.
![Image 37](https://data1.behind.ai/images/BDqxAfqgAmrP2L9Keyx01904d/960/image.jpg)
Place into a preheated oven (400F) and cook for another 8-10 minutes.
Make decorative covers out of paper napkins and wrap the tips of the bone-handles.
To make these covers, fold the napkin lengthwise, then fold again and make scissor cuts along the folded edge till about a half-inch is left. Wrap the cover around the bone and fasten by tucking the edge under, then fluff the cut part making it look like a flower. These covers protect the fingers from grease when you pick the Chicken Kiev up by the bone-handle.
![Image 39](https://data1.behind.ai/images/GDwIS8SvaQ5LRM0Keyx92a8ca/960/image.jpg)
Serve hot. The butter should leak out when the Chicken Kiev is cut.