Chicken Kiev

[@a.beckwith4576]

Ohhhh yeah, I have always made this dish for special occasions, as it was fiddly, this version is cook friendly, will be making this tonight, no special occasion. Thank-you for all your delicious recipes .

[@ninajones3498]

Blown away!! Simplicity at it's finest!!

[@kevinandtinawiller9122]

Thanks all other vids were 10/15 minutes long You cut it nice & simple This is the one I’m trying tonight and subscribed 🤤

[@HS22181]

Nicely engineered recipe and exquisitely produced vid. Thank you!

[@snandikent]

Followed your recipe and tried the dish for the first time. The pieces came out perfect. The following helped me nail it: 1. The pieces have to be chilled twice-once after the butter filling and dusting of flour. Take them out after 1 hour and bread them with double coat and put them back in the fridge. Finally take them out for frying. They sat for 5 minutes before going into the oil. 2. My breast pieces were uneven to begin with and looked like they would unravel, so I sealed them with a sewing thread before frying. Once they came out perfectly, I removed the thread and had the most beautiful pieces sitting on my plate. 3. Do not skip finishing it in the oven. The oven heat crisps it up further and melts the butter perfectly 4. Make sure the pieces are not frozen when taken out of the fridge. They need to be chilled, not frozen hard. The oil should be just right, not too hot for frying.

[@Kodakcompactdisc]

1, I the freezer is a great tip 2, I love how you don’t spare the butter 👏

[@cozyvamp]

Chicken Kiev is one of my very favorite foods but so hard to find a decent version of. Sigh. I love the way you turn the breasts into literal wrappers! Trying to slit and fill always makes leaks. I also love that you don't put flour in your butter filling! And the oven finish! I do that when I'm making fried chicken for a crowd, but this is even better. Truly a Kiev for both cook and eater. ;) This I WILL be making.

[@Mellyouttaphase]

I’ve made a handful of your recipes now - your blog and channel are a priceless resource and have quickly become my go to. Just some prep for my second pecan pie (your version, of course). You absolute ROCK, Nagi! - Total cooking rookie that you’re making look good 😎 xx

[@anawonka]

i made te cicken biryani, almost died because it was so so so tasty

[@CF0RD]

Yep really reliable recipes. Every recipe has come out very well

[@mbh1300]

Oh wow, that looks delicious 🤩, thank you for sharing your recipe 👍💕

[@xJuliettex]

I've never made this from scratch, always just use the coles ones or from the butcher. You make it seem actually doable! Thank you ☺

[@pollyanna1112]

I actually had Coles ones for dinner tonight ! With scalloped potato and green beans with toasted pine nuts sprinkled on the beans. Yummy, but seeing Nagi’s amount of garlic butter oozing out like a river of deliciousness, makes me want to give it a go myself. ByeBye store bought / butcher bought and hello Navi homemade style ones

[@Ashley-ry4we]

I'm attempting it tonight, my kids are so excited.

[@RomanyMascarenhas]

Thanks for a delicious recipe . The tips given are a great help.

[@karenlou4794]

😋WoW it didn’t explode or leak 👍Mine always do😂

[@pollyanna1112]

Same here, until I realised I hadn’t done the two steps of putting it in the freezer. One- after filling it with the garlic butter and then 2 after crumbing it before frying.

[@Meh...171]

Mine always leaked too, UNTIL I tried it this way. Game changer!

[@gurveenkaur3721]

Mine burst out too with all the butter and garlic floating all over the place

[@kevinandtinawiller9122]

Tried this a few times, it was a complete disaster every time

[@shnope]

@@kevinandtinawiller9122what I've tried it and it pretty much tastes the same is instead of flattening and rolling the breast just make like a cut/hole in the middle and fill it up with butter I sometimes also add cheese and then put it in the freezer then fry it as usual. It doesn't leak or anything

[@Simplysarah2B]

That's looks fantastic. You've got great Recipes. One of your subscribers

[@acetrace4173]

Looks delicious. Looking forward to making it. Thank you!

[@emilymuliro]

Drooling! Can’t wait to make this!😛

[@NubianP6]

Making this for the 1st time tonight. 🤞🏽

[@juptah5815]

Share your result later 😊

[@tonyflow6244]

I’m on first freezer now just wanted to leave a comment for the algorithm so i don’t forget, thanks for sharing

[@NeO26597]

my favorite when i was a kid, still is. First had these in Bulgaria

[@dd52161]

i am pray for ur city right now. god bless 🙏🙏🙏😓

[@193ksp]

Wow does that look phenomenal! Chicken Kiev would be my last meal if I was on death row.

[@cquilty1]

@193ksp The irony is that even if your weren't on death row, with all that butter and then being deep fried, chicken Kiev *WOULD* be your last meal.

[@mrkanangra]

Holy Mackerel Nagi!!!!!!- never thought you would have the best recipe on the YT....

[@treadbois]

how could they do this to heavy!

[@Kuraymo]

you are an amazing chef... will you ever open a restaurant or food cart?

[@utuber4841]

I have had chicken like this but baked and regular stove top stuffing.

[@motocrosspk]

Going out with the wife and Kid tonight to eat some. It's my wife's First ever time which makes me super excited & for me, it brings back so many good childhood memories ^.^ Hopefully some to hand down to my son.

[@tsuchan]

Oven what temperature for 15 minutes?

[@SticksAandstonesBozo]

Had this all my life but my family makes it totally different than the standard recipe. Everyone who’s ever had it begs for it for life after.

[@cleigh951]

These looks so delicious and I would like to make them for my daughter to have in her freezer at college. how would I do that? Would I cook them and then instead of putting them in the oven put them in the freezer? Or do you have a better suggestion? And then what would the cooking and serving instructions be after freezing? Thank you so much!

[@trinaplummer2165]

How long and at what temperature is the frying process?

[@jaradoref]

Can anyone tell me whether this chicken Kiev can be placed into the oven without frying it beforehand?

[@veenujairamramchandani4640]

Instead of parsley can I add oregano, basil and rosemary dried. Ilke a mixture of herbs?

[@totrabon4611]

Drooling. Great technique! 🤤🤤🤤

[@ThingsMadeEasyWithJeJe]

Looks so good

[@DMDBOTH]

I don’t have a deep fat fryer so I would initially try shallow frying these and then finish in the Airfryer. Has anyone tried this?

[@catherinebast4456]

Looks wonderful - could you use an air-fryer instead of deep frying.

[@_Anna_Nass_]

no

[@lynneandrews8768]

I would. I use an air fryer all the time. I don't do deep fry... fat enough already thanks... lol...

[@Glori11133]

Looks bloody delicious 🤤

[@lizp5004]

Oven temp??

[@veenujairamramchandani4640]

Can we bake directly instead of frying? and if so at how many degrees and for how long..

[@OumyNeferti]

Salivating 😛. Now my question is it has to be freezed or chilled?

[@christopherbako]

That looks gourmet!

[@TheCilginbalik]

I wonder instead of frying can I cook it in airfryer?

[@dla872]

Can these be frozen before they are fried? To make later ......

[@RK-X]

How long before it goes into hot oil from freezer ??

[@arundhatee24]

Can I use Air frier instead of Oven? Pls reply

[@enzesnow]

That’s one of mine national dishes in region

[@sreshthamajumder3099]

Which oven function to use

[@skoodtale68]

Can I make a smaller version of it? like chicken nuggets

[@kc4276]

Yes. It's called Chicken Western Ukraine.

[@thealgailani180]

Looks yummy 😋

[@hba12]

thanks this is my favorite meal

[@cookingwithmimmo]

Oh yummy yummy, Look very very good

[@Mrs.VonChin]

Oh, My! I have only eaten this once, at a Russian restaurant. And fell in love with it. I am for sure trying this recipe! Thanks so much! Love your channel, and your blog. And your Facebook...is there more? LOL Keep the recipes coming!! Hows the kitchen remodel coming?

[@hipporage18]

So much butter they make you wear a bib

[@SammyBrown-y6d]

Thank you

[@juptah5815]

Here in Ukraine we add to the butter some dill instead of parsley. It contributes a lot to the dish, I advise you to try 🤓

[@NubianP6]

Nice tip! Thanks!

[@munkeefun6972]

Nice!

[@JasonT850]

Not me trying to figure out how to get the melted butter into the chicken breast and nothing thinking of solid 🤣🤦‍♂

[@binkyboy9]

Can never get the chicken flat enough to fold that nicely and they come apart. Regardless how much I pound them. Maybe I can buy chicken fillets so they are already flat.

[@HS22181]

Butterfly the chicken breast first, then lightly pound to desired thickness. That should give plenty of surface area for folding.

[@Eradicator-jv9xr]

"Butter as green as the rivers of chernobyl"

[@P4NOPTICON_ONROBLOX]

Fellow lifeofboris enjoyer.

[@jdbrownradio]

Yeah but at least lot didn’t glow in the dark.

[@vividsculpt568]

😂😂😂😂😂

[@aahanzzo]

Be right back gotta make some chicken Kiev

[@stevethea5250]

0:40

[@miloudiamarzaq]

👍👍

[@sickheadache9903]

This is a kind of wrong deal…Butterfly The Chicken, Pound Lightly.. and then roll up with butter mixture…If unPound the Thick Chicken, the way she did..u risk tearing chicken..plus it is way simpler to butterfly, then slightly beat the chicken evenly.

[@Amunisify]

Wow!! 🤤🤤

[@dianaolshevskaya]

So does each roll have 2 breasts?

[@FellowRobloxian186]

İs it only me that searched the tf2 cosmetic?

[@takondwabondwe5412]

Yum👍🏾

[@MichaelAussie05]

Yummm.

[@alex3785a]

Traditional ukranian explanation: no explanation what oil, no explanation how long to fry, no explanation of oven temperature, no explanation of how long to out in oven. Very valuable recipe 😂😂😂

[@CF0RD]

There's a link to the recipe in the description

[@dlugipawel1341]

Ahahaha yes chef 25min 280c

[@somuchsecrets2375]

This is a Russian dish from St Petersburg Russian cuisine is so good !

[@evelynsmith163]

Sorry, no. It was first served on New York. It matters not, it is a great dish. I advise resting for ten minutes before serving.

[@nataliyadanylyuk1240]

😂😂😂😂 ви жалюгідні

[@twisted_tea]

Life of Boris made it better

[@KASDNLQUR]

I can feel my arteries filled with choloestol already.

[@evelynsmith163]

Green salad is delicious. Maybe you should stick to that.

[@TheDazzler420]

Hen of Kyiv

[@trenboloneenjoyer6924]

*Kiev

[@davidpar2]

Ok, Hen of Kyiv or Chicken Kiev. But there is no such thing as “chicken kyiv”

[@nataliyadanylyuk1240]

​@@trenboloneenjoyer6924KYYYYIV!!!!

[@janszymanski6565]

Kiev. Because this dish is Russian and named after Kiev, which was then part of Russia.

[@serhiibenko2523]

Kyiv! Not Kiev.

[@veenujairamramchandani4640]

Canwe slit the chicken in 3

[@cquilty1]

Mmmmm...a chicken breast filled with butter and then deep fried. Make sure you know a good cardiologist after eating this dish.

[@keepsafeandsound6722]

Lush

[@source_ethusiast]

how dare you cook up heavy!

[@senoritamaldita3884]

I really love all your recepi actually i have try it at home.. your video its to short i love it and less talking.. not like other cooking video omg.. like more talking

[@idioticfun1901]

Wtf is panko???

[@Kylewats]

Ukrainian deliciuos!

[@abibas1451]

Catletes were not invented in Ukraine

[@janszymanski6565]

Chicken Kiev has nothing to do with Ukraine. This dish was invented in St. Petersburg and named after Kyiv, which was part of Russia at the time.

[@KaidenOZ]

chicken fell apart when i tried to pound it down flat on both attempts. shame, i usually recommend your recipes but this one just wouldn't work for me.

[@UberAlphaSirus]

Buy good chicken. Supermarket chicken is processed with needles and saline to make them look bigger.

[@katerynaberezhna7098]

Kyiv not Kiev

[@ussr9665]

Actually it both

[@jamesrocket5616]

That will be saying that it's Beijing duck, not Peking duck

[@davidpar2]

Kyiv-geographical location Chicken Kiev-the name of this dish There is no “chicken kyiv” 😆🤡😆🤡😆🤡

[@fargogemini694]

Love making these they’re going in now😊

[@erff-eu7kg]

Petition to correct this to "Chicken Kyiv"

[@trenboloneenjoyer6924]

NO

[@alsneed7941]

NO

[@spicybook]

Stop

[@Anastasi.R]

NO

[@treadbois]

NO

[@nextstop1228]

Hi from Ukraine. This dish is really very tasty. But... "Kyiv", please 🙏

[@Tetramor4]

Ahahahahahahhahaha what an idiot

[@treadbois]

@@Tetramor4 indeed

[@davidpar2]

The Ukrainian capital might be “Kyiv.” But the dish is “Chicken Kiev.” There is no such thing as “Chicken Kyiv”

[@nextstop1228]

@@davidpar2 If the dish contains the name of the city, then this proper name must be written correctly.

[@fl0wered]

It always has been and will be a Chicken Kiev

[@olgamcintosh4095]

To to to much Butter..... it should be half of that portion

[@pollyanna1112]

Oh my, one can never ever have too much garlic butter with chicken Kiev, my dear, that’s the glory of a garlic Kiev

[@olgamcintosh4095]

@@pollyanna1112 Oh Baby I know what is Chicken Kiev ..... I am from Kiev and it is too much Butter

[@Pezby69]

How about you put as much butter as you want, and ill put as much as i want. This is the recipe Nagi likes, you adjust it to suit what you like.

[@olgamcintosh4095]

@@Pezby69 than call it Butter Chicken not Kiev

[@Pezby69]

How about you upload a video and show us how you do it , and you can call it whatever you like.

[@soyfabiana]

The only thing I can think about was my arteries. Hell no!!!

[@nataliyadanylyuk1240]

Життя - це хід в напрямку до могили , а не від неї....Тому ,будете ви це їсти чи ні, рано чи пізно ваші артерії здадуться..... А так, хоча б скуштуєте цю смачну страву, бо смачна їжа , це теж життя

[@MmM-do6rg]

Too thick

[@wojtasw9648]

WTF is that hahaha (chicken kiev wannabe?)