Getting dinner on the table just got a whole lot easier.
Show us your best dish starring A.1. Sauce for your chance to win.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Make room on that summer bucket list and celebrate the season with these must-try recipes.
We've rounded up every cupcake recipe you'll ever need.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Now is the time to finish off that summer bucket list with gusto.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-2 of 2
on December 13, 2007
Although kiev is not a true Russian dish (It was made by an American chef to welcome Russian immigrants and create a more recognized Russian culture in NYC and thru out the U.S.) It is by far a wonderful recipe with many variations. I have my own that I get raves on all the time but which is made with soy sauce and uses no bread crumbs (only flour), and I wanted to try one as authentic to the original as I could find, so I chose yours. First off, I liked your instructions, very thorough. I liked using dill and black pepper, which is different and unique in lieu of salt/pepper. I left the lemons out, in keeping with the traditional Kiev, although I think it would be good non-the-less. When I went to fry them, I used half veg oil and half olive oil, then put the remaining seasoned butter in the pan as well. I cooked them over med/med high heat. after 10 minutes, they were nicely browned on both sides, but were not done in the middle, so I put them into a covered casserole dish in a 350F oven with the juices for 15 minutes and they came out perfectly done. The flavor was good, and the chicken moist. It did need salt though, and was very high in calories, and along with the extra cooking time, is why I gave it 4 stars. I also made mini Kiev's with the tenderloins of the breast meat for little appetizers (photo). thank you for sharing this one Uncle Bill, it was a pleasure to make. -Bird-people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 05, 2007
Thank you! The chicken came out so tender inside and crispy outside!Wonderfull technique explonation!I just added fresh parshley into the butter mixture and ommited dill..also used fresh garlic instead of garlic powder.Thanks again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (318 g)
Servings Per Recipe: 6