Chicken Kiev seems to have its origins in Russia, but it could have originated from France as the Eastern block countries tended to adapt the famous French cuisine recipes for their own culinary kitchens. But history lesson over, try this recipe – it will definitely go down a treat and is divinely tasty when served hot with vegetables and new potatoes.



100g butter

2 cloves garlic, peeled and finely grated

1 tsp salt

½ tsp cayenne pepper

3 tbsp chopped parsley

2 large skinless chicken breasts

150g plain flour

2 large eggs

150g Japanese “panko” breadcrumbs (you can use normal breadcrumbs but Panko gives a better crunch)

vegetable oil, for frying

sea salt

chicken kiev 1


Beat together the butter, garlic, salt, pepper and parsley until well combined. Put the butter into a food bag, twist the bag to push the butter into one corner and snip off the tip.

Using a sharp knife, make a deep, wide ‘pocket’ in the thick end of each chicken breast, don’t cut all the way through. Fill each chicken breast with as much of the butter mixture as possible.

Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto another plate.

Dust each chicken breasts in the flour, then dip into the egg, then roll them in the breadcrumbs until completely coated. Place the coated chicken breasts onto a plate, cover with cling film,chill them in the fridge for at least 20 minutes.

Preheat the oven to 200C

Heat the vegetable oil over a medium heat in a large non-stick frying pan. Fry the chicken Kievs for 3-4 minutes on each side until golden-brown all over. Sprinkle with salt flakes, then transfer to a baking tray and cook in the oven for 10-15 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when the thickest part of the meat is pierced with a skewer – remember not to pierce the chicken all the way to the centre!)


chicken kiev 2

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