Chicken Kiev
Author: Y88FFfbLWx0
Chicken Kiev is chicken breasts wrapped around some garlic and herb butter, then rolled in breadcrumbs before cooking. They can either be fried or baked.
  • 2 chicken breasts
  • ½ cup plain flour
  • 1 egg, beaten
  • 1 cup breadcrumbs
For the garlic and herb butter
  • 50 g (2 oz) butter at room temperature
  • 1 tsp lemon juice
  • 1-2 garlic cloves, crushed
  • 1 tbsp parsley
  • 1 tsp tarragon (optional)
  • 1 tbsp chives (optional)
  • Salt
  • Pepper
  1. Prepare the garlic and herb butter by mixing all the ingredients together in a bowl. Create 2 sticks on some greaseproof paper and pop in the freezer for 30 minutes.
  2. Beat the chicken breasts with a meat tenderiser or rolling pin until they are around ¼” (6mm) thick.
  3. Wrap a chicken breast around a hardened piece of garlic and herb butter. TIP: Roll across a diagonal making sure you tuck the ends in as you roll.
  4. Roll the chicken pieces in flour, dip them in the beaten egg, then roll them in breadcrumbs. Dip in the egg for a second time and once more in the breadcrumbs.
  5. Chill the Kievs in the ‘fridge for at least 30 minutes.
  6. Cook the Kievs by either deep-frying at 180°C for 15 minutes, or bake on a lightly oiled tray at 190°C for 30 minutes.
Calories: 681 Fat: 28.7 Sugar: 3.7 Fiber: 3.8 Protein: 38.9 Cholesterol: 211.1
Titli's Tips
Adjust the herbs in your garlic and herb butter to suit your taste. Serves with peas and chips or mash.
Recipe by Titli's Busy Kitchen at