Tom Kerridge's easy chicken recipe is ideal for family dinners.


  • For the chicken:

  • 150g Butter

  • 3 – 4 cloves garlic (grated)

  • 2tbsp chopped parsley

  • 4 skinless chicken breasts

  • 200g Panko breadcrumbs

  • Salt + pepper

  • Flour + egg for Pané

  • For the beans:

  • 250g Cooked Haricot blanc beans

  • 100g castor sugar

  • 50g Runny honey

  • 50ml soy sauce

  • 100g tomato ketchup

  • 50g English mustard

  • 50ml white wine vinegar

  • Tobasco + lea + perrins

  • Salt + pepper + cayenne + smoked paprika

  • To serve:

  • Iceberg lettuce salad

  • Crusty bread


  • 1.

    Beat the butter until soft then add the garlic, parsley and season.

  • 2.

    Between 2 sheets of clingfilm, bash out the chicken breast until about 1/2cm thick.

  • 3.

    Spread the butter onto the chicken and then roll the breast up as if it were a swiss roll. Keep in the chicken in the fridge to firm up for about 1 hour.

  • 4.

    Pané the chicken in the flour, egg and panko breadcrumbs. Drizzle with a little veg oil and bake in the oven at 180c until crispy and cooked

  • 5.

    In a pan, caramelize the castor sugar and honey together.

  • 6.

    Add the soy sauce and vinegar to stop the cooking.

  • 7.

    Add the ketchup and mustard.

  • 8.

    Season with Tobasco, lea+ Perrins, salt, pepper, cayenne and paprika.

  • 9.

    Add the cooked haricot Blanc and heat up.

  • 10.

    1Serve with the chicken Kiev with some crusty bread and an iceberg lettuce salad.



• Make a herb butter and wrap in clingfilm, this will keep in the fridge or freezer

• Bashing the chicken out between clingfilm helps it to roll and stops it sticking to the chopping board

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