Chicken Kiev

Chicken Kiev

Chicken Kiev

Recipe by GeeDeeCourse: Main CourseCuisine: FrenchDifficulty: medium


Prep time


Cooking time




Cooling Time


Total time



Chicken breast pounded and rolled around cold garlic butter, then coated with egg wash and bread crumbs, and either fried or baked or both


  • 75 g unsalted butter, softened at room temperature

  • 3 garlic cloves crushed

  • 4 tbsp finely chopped flat-leaf parsley leaves

  • 4 fresh boneless skinless chicken breasts

  • 75 g plain flour,

  • 2 eggs beaten

  • 150 g fresh breadcrumbs

  • sunflower oil for frying

  • sea salt and black pepper


  • For the Garlic Butter
  • Beat the butter, garlic and parsley together in a small bowl until evenly combined. Season with a good pinch of salt and pepper.
  • Place on a sheet of clingfilm and roll into a thick sausage shape and place in the freezer for 10/15 minutes to firm up
  • Preparing the chicken
  • To prepare the chicken breast, place each breast on a chopping board and using a sharp knife slice through the thicker side; holding the knife parallel to the board until you can open it out flat in one piece
  • Place each chicken breast between two sheets of baking parchment or clingfilm and bash with a rolling pin until completely flattened, take care not to bash it out too much that you tear the chicken
  • Divide the frozen butter into four pieces and place one on each chicken breast and wrap the flesh around the butter to fully enclose it.
  • Place the chicken in the freezer for 15 minutes to firm up.
  • Cooking the Kievs
  • Preheat the oven to 200˚C/180˚C fan/400°F/gas 6.
  • Put the flour, beaten egg and breadcrumbs in separate bowls.
  • Firstly coat the chicken breasts in the flour tapping off any excess, then coat in the beaten egg and completely cover with breadcrumbs.
  • Fill a large deep pan with oil just enough to cover the chicken when fried (2cm-¾in) and place over a medium–high heat.
  • When the oil is hot enough( upto 375°F) place the chicken into the pan, seam side down, and fry for 6 minutes, turning now and again, until it is golden and crisp all over.
  • Put the chicken into a roasting tin and bake for about 12 minutes or until cooked through. Test the internal temperature to make sure it reads 165°
  • Serve with a nice side salad and Enjoy!

Recipe Video