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Chicken Kiev


  • 1 Crown of chicken (2 breasts with wings on)

  • 2 cloves garlic

  • 150 grams unsalted butter

  • 1 egg (lightly beaten)

  • ½ cup milk

  • 1 cup plain flour

  • 1 cup breadcrumbs

  • ½ cup olive oil

  • Salt

  • Pepper

  • Fresh Parsley (chopped)


  • 1.

    Take a crown of chicken and remove the wishbone, remove the wing of the chicken and the skin.

  • 2.

    Cover the chicken with cling film and tap the chicken (with a rolling pin) to spread out the fillets and place to one side.

  • 3.

    Add the garlic into the butter; add the chopped parsley to the butter, season with salt and pepper.

  • 4.

    Mix all the ingredients until butter is thick.

  • 5.

    Take a small amount of butter and roll it into a log, season the chicken with salt and pepper and add the log of butter into the centre of the fillet.

  • 6.

    Wrap the chicken breast around the butter to encase it; this will stop the butter from oozing out when cooking.

  • 7.

    Crack the egg into a bowl, add the milk and whisk until the ingredients have combined.

  • 8.

    Place the flour on to a plate & the breadcrumbs onto another plate.

  • 9.

    Dip the chicken into the plain flour, then into the egg wash and finally into the breadcrumbs.

  • 10.

    When the chicken is crumbed, place fillets into the fridge to set, this will help it hold together when it cooks.

  • 11.

    Heat up a fry pan and add the olive oil.

  • 12.

    Add the chicken Kiev to the pan and fry for 5 minutes on each side on each side, over a medium, heat until cooked.

  • 13.

    When cooked serve the Chicken Kiev on a plate with buttered peas and baby beetroot.

  • 14.

    NB When making many Kiev’s you can keep them warm in an oven at a low temperature.

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