Chicken Kiev

Crisp, golden breaded chicken breasts filled with melting garlic and parsley butter.

TIME BREAKDOWN
Prep: 30 min
Cook: 30 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 100g butter, softened
  • 3 cloves garlic, crushed
  • 2 tbsp chopped fresh parsley
  • Zest of 1/2 lemon
  • 4 chicken breasts, skinless
  • 50g plain flour, seasoned
  • 2 eggs, beaten
  • 150g dried breadcrumbs
  • 4 tbsp vegetable oil
  • Salt and black pepper to taste
  • Oven chips, to serve

Method

  1. Mix the butter with the garlic, parsley, lemon zest and a pinch of salt. Shape into a log in cling film and freeze for 20 minutes.

  2. Cut a deep pocket into the side of each chicken breast without slicing all the way through.

  3. Cut the butter into four pieces and push one into each pocket. Press the edges together to seal.

  4. Coat each breast in the flour, then the beaten egg, then the breadcrumbs. Repeat the egg and breadcrumb coating for a thicker crust.

  5. Preheat the oven to 200°C (180°C fan). Heat the oil in a frying pan and fry the chicken for 2 minutes on each side until golden.

  6. Transfer to a baking tray and bake for 20 minutes until cooked through and the butter is molten. Serve with chips.