This retro favourite and family favourite is brought bang up to date with modern ingredients and presentation.


  • 4 x 225g (8oz) chicken breasts with wing bone on but skin off

  • For the Garlic Herb Butter

  • a handful parsley, chopped

  • 120g (4oz) butter at room temperature

  • 2 cloves garlic, peeled and crushed

  • salt and freshly ground black pepper

  • 1 tsp dijon mustard

  • For the Crumbing

  • 60g (2oz) plain flour

  • 1 egg beaten

  • 1 tbsp milk

  • 100g (3oz) white bread, crust removed dried and crumbed

  • Serve With

  • Mash potato

  • Green beans

  • Lemon


  • 1.

    Pre-heat the oven to 190C/370F/Gas Mark 5.

  • 2.

    To make the butter for the chicken, place butter into a small bowl with the garlic and parsley, season generously and mix well. Next, cut a deep incision in the centre of each chicken breast.

  • 3.

    Make a quick disposable piping bag out of greaseproof paper with the butter, ensuring that it is pushed to the bottom and cut a small corner off the bottom. Squeeze the bag, piping the butter into each incision. Take 2 pieces of Parma ham and wrap securely around the chicken to keep the incision well covered. Refrigerate for at least 2 hours. To cook, heat an ovenproof frying pan with the light olive oil to very hot. Fry the chicken breasts for about 1 minute then turn over and place in the oven for 10-12 minutes until cooked through.

  • 4.

    Cook the new potatoes in boiling salted water for 15-20 minutes depending on their size. Heat the oil in a roasting tin in the oven for about ten minutes. Crush the boiled new potatoes, transfer to a baking tray, drizzle with olive oil and salt. Roast in the oven for approximately 30 minutes or until crispy. Halfway through the cooking add a little more oil and give them a really good toss. Transfer the chicken to the oven and cook at 200 degrees Celsius for 10-12 minutes, or until cooked through. Serve the chicken Kiev with some rocket leaves, the squashed roast potatoes and a drizzle of parsley oil.

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