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Chicken Kiev

  • Yield: 4 servings


  • 4 boneless, skinless chicken breast, about 6 ounces each
  • Plastic wrap
  • Salt
  • Freshly ground black pepper
  • 8 tablespoons butter, softened
  • 1/4 cup chopped chives
  • 1 lemon, juiced
  • 1 cup flour
  • 2 eggs, beaten with 1 tablespoon water
  • 2 cups fine dried bread crumbs
  • Oil, for frying
  • 1 pound fresh asparagus, roasted and hot
  • 1 tablespoon chopped chives
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2/3 cup ale
  • 10 ounces extra sharp cheddar cheese, grated
  • 1 teaspoon English mustard
  • 1 teaspoon Worcestershire sauce
  • 2 to 3 drops hot sauce


  • Preheat the fryer.
  • Place each breast between 2 sheets of plastic wrap. Using a meat mallet, pound each breast out very thin. Remove the top piece of plastic wrap from each breast. Season with salt, pepper, and Essence.
  • Combine butter, chopped chives, and lemon juice. Cover the top of each breast with some of the butter mixture. Fold the 2 smaller ends of each breast in by 1-inch. Beginning with 1 of the long ends, roll each breast up tightly and secure with toothpicks.
  • In 3 separate plates or bowls place the flour, beaten eggs, and bread crumbs and season each with Essence.
  • Dredge the stuffed chicken in the flour, shaking off any excess. Dip each in the beaten egg, letting the excess drip off. Finally, dredge each rolled breast in the seasoned bread crumbs, coating completely.
  • Remove the basket from the fryer and add the rolled chicken breast. Slowly lower the basket into the hot oil and fry until golden brown, about 8 minutes, turning occasionally for overall browning.
  • Remove chicken when done and drain on paper towels. Season with Essence.
  • To serve, slice each rolled breast into 1-inch pieces and lay in the center of each serving plate. Place the asparagus around the chicken. Spoon the sauce over the chicken. Garnish with chives.
  • CREOLE SEASONING: Combine all ingredients thoroughly.
  • Yield: 2/3 cup
  • WELSH RAREBIT SAUCE: Melt the butter in a saucepan over low heat. Add the flour and whisk to make a roux. Cook for 2 to 3 minutes. Whisk in the ale and boil the mixture for 3 minutes while whisking. Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and hot sauce.
  • Cook, stirring, until hot but not boiling.
  • Yield: 6 servings