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Chicken Kiev

2.9/5 rating (12 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 10-15 mins
  • Difficulty: Moderate
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Chicken Kiev

This retro favourite that’s making a big comeback. But don’t fall into the trap of buying readymade, making your own is a world away, succulent chicken crisped to perfection and oozing garlic butter.


  • 4 x 175g skinless chicken breasts
  • 150g soft salted butter
  • 6 cloves garlic very finely chopped
  • 3 tbsp finely chopped parsley
  • ground pepper
  • 6 tbsp plain flour
  • 4 eggs beaten
  • 200g dried breadcrumbs

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  • With a sharp knife, make a small incision through the thicker end of the breast and carefully run the knife through so you end up with a pocket effect. Try to make sure you don’t pierce the meat. Repeat with the other three.
  • Mix the butter, garlic, parsley and pepper together well
  • Place the butter into a piping bag and snip off the end
  • Pipe the butter into the pocket you have just created then repeat with the other three breasts. Secure the opening with a cocktail stick if needed.
  • Next, dust each breast in flour, dip in beaten egg and finally coat in breadcrumbs, making sure the hole you made is coated really well
  • Then this is the important bit, chill well until the butter is very hard
  • You can cook the kievs either in the oven or by deep frying them

To oven cook, preheat the oven to 200C.

  • Shallow fry the breasts in 2cm oil on both sides for a couple of minutes to brown nicely then pop onto a wire rack on a roasting tray and cook in the preheated oven for 12-14 minutes, or until the chicken is cooked through.

To deep fry, fill a deep pan one third full with vegetable oil and heat to 175-180C.

  • When ready to cook, carefully place the kievs into the hot oil and cook until light brown, crispy and cooked through, this will take about 10-12 minutes
  • Once cooked remove the cocktail stick and serve piping hot.

Phil's Tips

You can even freeze the uncooked Kievs on a baking sheet until solid, then wrap well and freeze for up to a month. Defrost fully before cooking.

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