Chicken Stuffed with BUTTER (Kiev/kyiv) | Chef Jean-Pierre

[@dr.velmasablan3611]

FINALLY a French chef has shown me how to make perfect Chicken Kiev!!!! I've been doing it all wrong because a novice showed me how to do it. Key secrets are to make a compound butter rolls, use a fat chicken breast, fry only for browning, and finish in the over. I was "taught" to roll a stick of butter in the herbs, flatten the chicken breast, pack the stick of butter in the flattened breast, skewer with toothpicks and then deep fry to doness. WHAT A MESS, I stopped making it! Thank you Jean Pierre!

[@KingofJ95]

That method you used to use is terrifying.

[@olegprykladovskyi4135]

This is exactly how I tried it for a first time and it was an absolute mess indeed! I never cooked it since then, but now will give it a try again with CJP's recipe!

[@mhanke1]

While this recipe with the chicken breast makes a perfectly looking meal, I frequently make that with pork schnitzels, where I "glue" the cuts with egg, then breading them. When taking some care when turning them in the oil, no butter is leaking.

[@WhoStoleMyAlias]

You can even bread soft cheese like camembert and deep fry without them leaking. The key is to place the freshly breaded items into the fridge uncovered which will cause the breading to lose moisture, so when entering them in the oil they will seal shut almost instantly whereas a still moist breading will cause little explosions of water trying to escape that punch holes for the content to escape.

[@Dirtbiker-guy]

It's impossible to watch this man cook without a smile on your face.

[@GranE56]

He's so candid and animated! Full of charm and charisma, coupled with delicious food!!! How could you miss! Bon chance chef!

[@bobshaw8112]

I spend hours in the kitchen with you Chef…and have learned so much. I’ve made butter, something I never considered… “a child could do it!” There is a downside to spending time with you… my girlfriend’s specialty is hollandaise sauce… I asked her to teach me how to make it… her reply “as long as I’m around you don’t need to make it, and if I’m not around I don’t want you making it for someone else!” Now I make “amazing” hollandaise” and my girlfriend is not happy about it… she is jealous of our relationship Chef! Hey, what can I say… love you!

[@sirenknight8007]

I just made butter too. I had cream I needed to use, I’m like oh right a child can do it. SO EASY. And mayo, SO easy with modern appliances.

[@jefffanning2799]

Chef Jean-Pierre and a dish prominently featuring butter!! Who knew? Chef, We Love You!!

[@uglyfrog7263]

I agree Jeff!

[@tierneyyoung9333]

Hi Chef, This has nothing to do with this recipe. A subscriber from Preppy Kitchen gave you a nice compliment. This compliment was on the Preppy Kitchen Fococcia Bread Video. The subscriber complimented John in explaining his recipe in such a detailed manner. He then went on to say the only other Chef who practices this detailed manner is You Chef! So nice!

[@elll9301]

I’m from Kiev. Well, watching a French chef cooking one of our favorite meals and cook it properly - makes me feeling so proud!!!!👌👏👍💕 Thank You!

[@ChefJeanPierre]

🙏❤️

[@jackwalker9492]

Man, there were some lucky people to have this guy as a teacher in person, and we are sure lucky to have him online.

[@mikecollins8241]

I was lucky enough to work with one of his students, best food ever! I found this channel and now know how to make all the dishes we served at the restaurant 😋

[@jackwalker9492]

@@mikecollins8241 Salute to you! I retired a few years ago and cooking is a hobby. I could burn a salad, but am getting better with these things and my girl loves it. I wish you the best

[@Dynamite_TNT]

Nothing like coming home from the gym and watching a video from the Chef Jean Pierre, there's nothing beating that!

[@ChefJeanPierre]

🙏❤️

[@KL005]

@@ChefJeanPierre ALLONZ Y HON HON HON

[@richardcorsillo9819]

Definitely some good mass building food

[@colleencourtney4484]

@@ChefJeanPierre YIUM! wow, Looks wonderful. So, Terragon, Parsley, & Garlic, with real butter....sounds good. Did you use the real butter you made from cream?

[@Internmilked]

😁

[@SuperLEG1ON]

Thank You! with love from Kyiv

[@supergeek1418]

When his taste buds be ticklin', His fingers be wigglin'! On the list of recipes to make!

[@nataliyaanderson5378]

Hello from Phoenix AZ. I was born and raised in Kiev, Ukraine. I remember Chicken Kiev, but I have never cooked it myself and now I will ❤ Thanks 🙏

[@ndemiclive]

It's Kyiv, not Kiev. Please do not use russian variants of Ukrainian cities

[@fnaaijkens69]

​@@ndemiclive Stop propagating virulent nationalism. Ukraine always was very mixed, and language wars are horrendous for ACTUALLY keeping your culture vibrant and alive. Look at Belgium. The FULLY corrupt assholes in in KYIV have done more damage to Ukraine than sovjet occupation (that is khazarian bankster maffia occupation) of the entire union. And you wonderful lovely ukrainians wanted to VOLUNTEER into the EU!!! Knuffles! Wake up! That's the next attempt at sovjet union 2.0. Wake up! Russia is more respecting ukraine than ukrainians themselves. I see it in my wonderful family-in-law. Wake up. Keep your culture vibrant WITHOUT hitting on other family, that's negative, and brings you down. And it's not Lvov, not Lviv, but Lemberg. Stop being divided by, ah, I cannot mention the religion of Odessa...

[@26naboju]

@@ndemiclive its maaaam!

[@nurnburgring3102]

@@ndemiclive so, you are lecturing one born in Kiev that he is pronouncing it the wrong way?

[@ffSleepy]

I've cooked this before and called it butter stuffed chicken. Didn't know a city in Ukraine tried stealing the name 😂.

[@dikeosp]

This is the genius of Chef JP. Some other chef would take this recipe and would give us a PhD in cutting the chicken and some jedi master trick into cutting the pocket in the chicken. No need with Chef JP. Simple, concise instructions so that "even a child could do it" (well, maybe in this case) and all the while keeping the audience ready for the money shot at the end with the chicken and the butter. Love the authenticity. I have learned so much from watching him make real-time adjustments as he cooks along the way. His videos are never too sterile. Keep up the good work, Chef!

[@doglady174]

Not sure which is more fun...watching you cook or watching you enjoy eating what you made.

[@candy-ass4915]

It's always when he wiggles his fingers afterwards, that's the most fun lol

[@philharnett2884]

Classic for a reason. Old retired chef here, and this is still one of my very favourite dishes. Everyone loves it when you prepare it for people. 👍👍

[@ChefJeanPierre]

👍❤️

[@deborahcaldwell9775]

I’m really glad that I like butter because butter makes me happy and it’s wonderful to like things that make you happy. Thank you for making me happy.

[@IamdaonestHUB]

Thank you for showing this popular Ukrainian recipe. Performed and explained perfectly, only one thing I have to say: kiev is russian pronunciation, Kyiv is correct one instead. From the bottom of my Ukrainian heart (and stomach) - dyakuyu, chef.💛💙

[@CSLFiero]

HhHhhHAHAHAHHAAH

[@DavidKopyl]

Hey I couldn't agree with u anymore! Absolutely correct. Immediately family and i are from 🇺🇦 However he is French. Lol. It is although a great recipe. Thanks jean

[@bryce4228]

And the proper English pronunciation is "New Moscow"

[@HeavySandvichGuy1]

"Kiev is Russian pronunciation" So it's the correct one

[@quexalcoatl]

@@HeavySandvichGuy1 cope harder

[@angelitawilliams5816]

My husband passed this past January. I've felt so lost. But watching your channel with your wonderful recipes and Fabulous sense of humor has made me feel alive again. I'm in Florida....wish I had known about your cooking school back in the day. Thank you Chef!!! You are truly a gift to all of us

[@ChefJeanPierre]

🙏🙏🙏❤️

[@davet1081AA]

The recipes attached to your videos are amazing and so complete esp the Q & A that follows. I study like I'm in school - at 64 yrs old! It brings such joy to my life.

[@ellemetcalf110]

Yes, I'm 67 and love him ❤️

[@rexannam2646]

Me too!!

[@primerib2928]

My mom used to make this for my birthday dinner every year when I was growing up! Of course! It’s butter!

[@aprilmeowmeow]

I ordered a used copy of your Incredible Cuisine cookbook, because it's obviously not in print anymore. To my surprise, the first page was signed by you, and said "Good luck, & Happy Cooking, Chef Jean Pierre '98". It made me smile! I cant wait to try some of the desserts in the book. ❤

[@JenFoley-g6y]

My confession I have only had this kiev from frozen. I cannot wait to try it fresh.

[@joshuapatrick682]

This is the perfect chicken dish for those of us who love butter!

[@jlc0424]

I made this last week for my wife and two grown boys. Instead of buying a pack of chicken breasts from the store I went the extra mile and bought two whole chickens and used the breast meat from those. It was worth it. The meat came out perfectly cooked and so tender we cut through it with a fork. No knife needed. I pulled them out of the oven at about 155 internal and let them finish to an almost perfect 160 (a little over). I've been in school for the last 3 years working on my degree and haven't had much time to cook for my family which I love to do. Now I'm done and going crazy in the kitchen with Chef's recipes!

[@nr63kish]

Worked 10+ hours today, and came home to a Chef Jean-Pierre video to calm me down. I used to love the little frozen versions of this when I was a kid, I can't wait to try the grown up version. Had to work on Sunday, so I always grill out for my coworkers as a little treat for us having to work on the weekend, and they LOVED the caramelized onyo I served with their brats and pork burgers.

[@o.Pedro.Zacharias]

Today I was really stressed because of so much work so I opened my laptop and started watching some chef Jean Pierre videos to relax. Now I'm fine once again and learned another fantastic recipe. Thank your for comming to KZbin, chef!

[@misterjones842]

The chef makes hard things look easy.

[@kingrama2727]

Still one of my favorite dishes ever!!!

[@greggoralnik9863]

Hello Chef , I was a chef for 30 years when I bread anything I use half flour , and half cornstarch, I think it sticks better , and not so gummy to work with , I do enjoy watching you and have picked up,a few tricks and better ways of doing things , Thanks

[@andrii.dergilev]

I wish you Chef can visit Ukraine some day to be able to taste all the other great dishes we have here. Thanks for the video! With love and respect from Ukraine!

[@davekostka7151]

I use Chef's recipes all the time. He is a master of his craft. I like tarragon in my Chicken Kyiv.

[@theastewart6721]

This is wonderful Chef., I took out 1 chicken breast to do something with it. If I knew this yesterday I’d have bought herbs. As someone in the throws of deep grief you have brightened every day for me for 4 months. This looks amazing. You are so real. Please don’t ever stop being real. I’m going to order that temperature thingy, lol. Even without herbs I will hopefully make one of your recipes tonight. Chef, you need to know what a joy you are to so many people! I know that God sent your channel to me. And I am truly grateful! I hope you are traveling and enjoying life. I can’t wait until you come back in November but it’s all good. I am binge watching your channel, lol. I am blessed. God bless and safe travels!❤❤

[@Rhyhmx]

I've started watching chef a few days ago when I accidentally discovered him on my homepage and I really get Bob Ross vibes from him. Very enthusiastic, kind and cracks those small jokes, very happy with this discovery. Whenever I feel down or just want an idea for dinner since I'm bored of what i usually cook I always look here for a new idea.

[@Gtstreet84]

I love this man. Chef, you are hilarious and a culinary genius.

[@madmaxx7321]

This is called an experienced chef . I was told by my teacher to wrap the chicken with the plastic film but it did not work for me . And also to finish it in the oil . I am happy to have a teacher like you chef . One day i want to meet you .

[@albertshilton5336]

This was fantastic. Made it for my wife last night. Thanks Jean Pierre!

[@isufan89]

when breading a lot of stuff like that i like to use my left hand for the flour and picking up whatever it is, then my right hand for the egg and bread crumbs. it really helps from getting your hands completely caked in the stuff

[@roweng.4245]

This was my very favorite dish when I was (much) younger. Although I've been cooking for sixty years, I never tried to make it for myself - I think I must have read the "fried" version and thought it sounded too much of a mess. But now I can try it, possibly for company!

[@benfoote8894]

Oh yeah, family is going to love this!

[@MM-hz6fn]

turned out AWESOME. creamy mashed potatoes, steamed broccoli, and some cucumber dill salad

[@damon-burton]

That Chicken Kiev looks incredible. The golden brown crust and the burst of buttery goodness? Perfection. The way you blend classic technique with your expert touch is pure culinary magic. This is definitely going on my must-try list.

[@bradjones5107]

I'm always waiting anxiously for another episode. Never disappointed. You deserve all the goodness that comes your way and I hope you're blessed with many!

[@melwynphilips856]

Thank you chef! The chicken kiev and mashed potato combo is a super-duper smash hit. 🎉❤

[@alpcns]

Auguste Escoffier is smiling, Chef! A beautiful classic. Thank you!

[@jean-jacqueskaselorganreco6879]

a wonderful, simple to do and yummy chicken recipe, and, in a discrete french way....a nice statement on the human side to folks that have a very hard time for the moment.Très subtil!Bravo

[@SherryWineAndCats]

Chef I struggle with being sad.. a lot… but I really look forward to mondays when I get to watch your videos. I really love them and learning from you is a gift. Thank you Chef.. I just wanted you to know you bring something special to my life ❤

[@jeankipper6954]

It's so fun to watch you enjoy your work! 😄😄😄

[@MirvatTanner]

Well, went to Costco, bought the chicken, had you in front of me and followed you step by step, I had a problem with my knife as it wasn’t as sharp as yours but I did few cosmetic fixing 😬, did the butter exactly as you showed, let me tell you, it turned sooo delicious that my husband, son and myself loved it, I’ll do it again and again, I love trying new recipes and you’re giving me a chance to do it, so I’ll say it again, love watching you and learning from you, thank you so much for being a good teacher 🥰

[@TravisHansenMN]

What an absolute pro. Not a single joke or bashfulness during the butter in the chicken breast hole process.

[@Manana131]

Oh, I love Kyiv chicken and I'm so happy you showed us how to make it at home. Thank you ❤💙💛

[@PrecludeLP]

That's such a great technique for Compound Butter logs. I love it.

Chef, you do a very good job of explaining your techniques as you did with the herb butter rolling. Don't sell yourself short :)

[@artemshvayger6865]

my favorite dish ever since the childhood, chicken Kyiv and mashed potato ....

[@bobshaw8112]

I made this on Friday (10/26/24). It was AMAZING! Mis en place is key… I made the compound butter the day before and put it in the freezer… (it lasts 17 years!) 😂

[@ChefJeanPierre]

😂👍❤️

[@oleksandrsundyeyev9596]

Hi from Kyiv! Proud to see my city’s signature dish on the channel! Our other signature dish is deep fried sausage in dough 😂 Fun history fact: there used to be a manual for high foreign guests on how to eat chicken Kyiv without shooting butter everywhere around at official dinners

[@EvenTheDogAgrees]

Just swallow it in one go, like a really big oyster? 🤣

[@HillsPatrolTD42]

Unfortunately it's not even a Ukrainian dish, it's Russian. Sorry.

[@asdfqwerty5389]

@@HillsPatrolTD42 he said his city and it is obvisouly served there and has the name of the Ukranian city Kiev. If a russian invented it, so what? I don't get your comment.

[@AndriyenkoAp]

Котлета по-київськи 🤞

[@Levi-ku6iw]

@@HillsPatrolTD42lies Ztard

[@dianneperkins9192]

I love the joy that you exhibit while cooking! I like the idea of making a lot of compound butter at the same time to use for later.

[@buildbridge3476]

Thanks chef. No doubts, Kyiv only!

[@fionn5305]

Chef Jean Pierre I give you a "Thumbs Up!" even before I see the VID I know I am Going to Love It.

[@KasumiRINA]

Instead of jush mash (we call it purée in Ukrainian), can try chicken Kyiv with kartofelnik: a fried cutlet made out of mashed or ground potatoes, sometimes with meat or mushroom filling. And garlic sauce. Every other supermarket in Ukraine sells those. And chicken Kyiv is our equivalent of burgers!

[@MarkK254]

Love the little pearls like how to make a pocket in a chicken breast! Can be used for lots of great stuff. Chef, why don't I see you using your garlic puree any longer? You always chop your garlic now....

[@ChefJeanPierre]

I still use it but not in my videos so many people do not have and they would always inquire or complain about it. 👍😊

[@Ynffy]

Butter is indeed good for us!

[@risinggael1685]

I learned to butter fly the chicken breast, then place the garlic butter in the middle, fold the chicken breast back over, then flour, egg wash and crumb the breast, deep fry to get some colour on the crumbs then finish off in the oven...always came out great that i can remember, although its been a few years since i did a chicken kiev, this video your kiev looks so good im gonna make one this week...ill see if the way i was taught keeps the butter in, i think it does 😂

[@SpookyTooth303]

Putting the knife level on the cutting board is nothing but pure genius.

[@MrKevin486]

One of the all time classic dishes and for good reason. It's so delicious. What's cool is that you can play around with what you want to put in the compound butter. Want it spicy and smokey? Add chopped Chipotle into the butter. Want it indian style? Add tumeric, ginger, and cilantro, and masala. The possibilities are near endless.

[@keyscook]

Fantastic - Reminded me to call mom as she'd make Chicken Kiev (born in Moscow) - Cheers from Seattle! 🍻

[@carmelasortino8979]

Your the best teacher I've ever encountered chef. Thank you for everything you do.

[@GreatDataVideos]

Looks delicious. Nearly 2 million well-deserved subscribers!

[@andypandy8569]

Another great video, with more tips to learn along they way. Thank you!

[@cyndifoore7743]

I would love to see Jack taking a bite sometime.

[@AgentBatman1]

This guy is so awesome! Imagine if he was a professor in college or something, teaching in a culinary school or otherwise!

[@madelinewalton3513]

Oh great! I love chicken Kiev. I’m glad you’re teaching this today! You are such a fantastic teacher! With❤from Texas!

[@molassescricket6663]

Chef Jean-Pierre- KZbin rock star!

[@substancep21]

BIGGEST ROCK STAR ❤❤❤

[@paulc.cowanjr.9499]

You have cooked my most favorite meal here. I always pounded the chicken But your way is soo much better. Easy Peasy. I will be able to enjoy Chicken Kiev more often NOW.

[@rosekiller4004]

Okay, can I just take a second to talk about the film equipment? It's awesome, whatever it is! It feels so retro. It's like I'm watching a TV show from the 90's. Please don't ever change.❤

[@shambirose2482]

I absolutely love his little wicked laugh- seals the deal for me every time 😂❤

[@TheVid54]

Oh Chef that looks so yummy, and adding the chicken is a nice touch too!

[@escott5839]

Thank you, Chef Jean-Pierre, for this succulent-looking recipe. I am having guests this weekend, and I told them I would be serving chicken. I will make your recipe. Merci beaucoup!

[@karlathompson3139]

These are in the oven as I type this . I found a super easy way to seal the slit. When breading I dusted a little flour on the inside then a tiny bit of egg which is like glue and it sealed the opening closed no need for toothpicks

[@stacyradday7559]

That looks amazing. Definitely going to make this. I would love for chef to do more desserts.

[@DonPandemoniac]

That crust is picture perfect, fantastic job!

[@hammisanz2656]

I've *always* wanted to try and make chicken kiev and I *just* perfected Japanese katsu, adding this to the 'foodin' playlist! Thank you chef!

[@billdunlop8683]

I love this channel, I could make months worth of meals and desserts in a row by just going into the video library and learning. Thanks Chef !!

[@bethehole]

Love it, Chef! Making our lives better with every video you post!

[@albertasmith-h8t]

I love chicken Kia and your recipe looks so simple and I feel like I could do this and not make a tremendous mess all the other recipes I’ve seen were so complicated. I was afraid to try making this dish, but I feel confident that I could do it after watching you make this dish, thank you Chef Jean

[@truepatriot1959]

I enjoy the little dance he does while taste testing he has a real zest for life I envy that

[@gaylemamabutterfly]

Hi Chef... I learned to flatten the breast by pounding it thin, make butter balls or sticks and roll in parsley, salt & pepper. Then put butter stick on the chicken and roll it up. Coat with the crumbs same as you. Then deep fry whole thing. Cut into it and butter squirts out. Your way looks less messy. Take care.

[@leoo7787]

Same here.

[@MicheleDiMarcantonio]

Chicken “something” was on the menu tonight. Now it will be Chicken Kiev. Thanks Chef!

[@kivitvcherkasov4286]

Kyiv, not Kiev

[@HeavySandvichGuy1]

@@kivitvcherkasov4286 it was called Kiev for 1600 years Just because you're butthurt, doesn't mean everyone will use bastardized name

[@ranjanachand9306]

Awesome, I can almost taste it..I love chicken a la Kiev

[@GrandmaSheila]

Chef's perfect recipes chase away everybody's Monday blues like nothing else! Just got 2 nice chicken breasts & now I'm making one of these & next time Chef's Cordon Bleu. This is the BEST cooking channel on YT! Bravo Chef Jean-Pierre!

[@billwatters4833]

Hello there Chef. oh boy, I'm definitely looking forward to making this Chicken Kief. It was 1951 and I had joined the Royal Navy a week ago. I was between trains in London and dropped into an Italian cafe. I'd never heard of Kiev or tasted garlic before, so I chose the Chicken Kiev. I'll never forget the laughter of the waiters when they saw me jump back in alarm when a stream of buttery sauce spurted out. The taste was divine so I am delighted you have put it on the menu. I spell Kiev the old way.

[@victoriashibata-hatch]

There’s another way? I wasn’t aware of that.

[@MottiShneor]

Chef J.P in the world of Butter :) beautiful! Thanks chef.

[@naturalworld7619]

Thank you. Great demonstration on how to make the hole for the butter.

[@jamesharakiri]

My favorite Kyiv chicken 👌 and mashed potato ,and vegetable salad also !

[@Vilena2008]

Thank you for the recipe, Chef! Here in Ukraine (Kyiv) we commonly cut the chicken breast into thin layer and tightly wrap the butter stick in it. And then, we do 2 layers of eggs+brad crumbs. 🥰 It’s delicious!!

[@elcheapo5302]

I always love the short ending parts. Early congrats on 2 million subscribers, Chef!

[@MicheleDiMarcantonio]

Okay…2nd time making this in 3 days. Wonderfully easy and impressive on the plate! I’ve prepped (through the browning) and then popped 2 more in the freezer. I’ll let you know how that goes when I cook it. I love this channel because Chef gives such fabulous detailed directions. Most of his recipes I can prep somewhat on the weekend then finish it up during the week after work. Thanks Chef!

[@lutach]

Looks very good, I will make it one of these days. Thank you once again Chef and Jack for another great video.

[@ESO529]

Dear Chef Jean-Pierre - as always a joy to watch you 🤩! Ever since I learned from *you* that flour is an excellent glue ... I close my chicken breast "Napoleon" with it and don't have any leaks anymore. It'll even hold the butter inside ... I'm convinced of it! I'll try it next time I make Chicken Kiev 😉. Cheers and bisous, Eleonora

[@ChefJeanPierre]

👍👍👍❤️

[@warmwoolsoxgood4559]

Your method is exquisite, simple, robust and that slit versus the old way? Genius, at least to me. I love this dish, as it’s - if you plan just a bit ahead, so easy and quick, filling and cozy. Plus garlic butter and tarragon😋 Thanks again, Chef, for teaching me new and better methods to an end. It’s SO helpful, especially as I age! 🤷‍♀️ You’re a gem. I’m so grateful for your real efforts toward our education. 👍😊❤️

[@Kitchensurprise]

So good. Years ago I made a stuffed chicken breast with a small stick of Cracker Barrel cheese. So good too.❤