Modern-day chicken Kiev

Modern-day chicken Kiev

Reduce the calorie count - and guilt factor - of the classic Kiev with this shallow-fried version

Difficulty and servings

For the keen cook

Serves 4

Easily doubled

Preparation and cooking times

Cook time

Cook 25 mins

30 mins plus chilling
Freezable

Can be made frozen for up to 1 month.

Method

  1. To make the butter, tip all the ingredients into a bowl and season generously with pepper and a little salt. Beat until completely combined then tip onto a sheet of cling film and roll into a log. Refrigerate until hard. Can be made up to 3 days in advance or frozen for up to 1 month.
  2. One breast at a time, lay them smooth-side down and remove the mini fillet. Make an incision down the middle of the fillet half way into it to make a pocket; it is essential that you don't cut all the way through the meat. Lay a piece of cling film over the breast and, using a meat mallet or rolling pin, flatten it out slightly. On another part of the board bat out the mini fillet slightly.
  3. Divide the butter into four and squash into flattish discs. Stuff each of the pockets that you made with a disc of butter. Cover each with the mini fillet and fold the sides of the breast over it. Set aside.
  4. Tip the flour, eggs and breadcrumbs into separate shallow containers. Working methodically, completely coat each breast in flour, then egg, then breadcrumbs, then dip back into the egg and finally again in the breadcrumbs. Set aside. The chicken can be prepared the day before and left in the fridge or frozen for up to 1 month - defrost completely before cooking.
  5. To cook, heat oven to 200C/fan 180C/gas 6. Heat a decent layer of oil in a large frying pan and, once hot, turn the heat down to medium. Fry the Kievs for 2-3 mins on each side until dark golden. Lift them onto kitchen paper to absorb any excess oil then transfer to a roasting tin. Cook in the oven for 20 mins or until the Kievs feels firm when prodded at the widest part. Serve immediately with the lemon wedges and watercress, plus your favourite retro side dish - Russian salad is good.

Per serving

696 kcalories, protein 40g, carbohydrate 59g, fat 35 g, saturated fat 11g, fibre 2g, sugar 2g, salt 1.47 g

Recipe from Good Food magazine, October 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo Madstuff

    05 February 2008

    Madstuff rated and commented on this recipe

    5 stars

    Quick, easy and tasted great!!

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  • Binder photo .:~carol~:.

    17 February 2008

    .:~carol~:. commented on this recipe

    I have made this a few times now and every time I make it the garlic butter leaks out of the chicken, so I make extra butter and just before I serve it I add the extra butter.

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  • Binder photo meldrew

    26 March 2008

    meldrew commented on this recipe

    Mouth watering brillant

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  • Binder photo Petra

    01 April 2008

    Petra rated this recipe

    4 stars

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  • Binder photo Misti

    22 May 2008

    Misti commented on this recipe

    I can't explain how pleasing it was to make these from scratch! I used Japanese Panko breadcrumbs for the coating.

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  • Binder photo Jo

    28 May 2008

    Jo rated and commented on this recipe

    5 stars

    great every time, having eaten these as kids from the shop we now always make them from scratch. And don't be put off by the "keen cook" bit, the recipe is easy to follow

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  • Binder photo Penrithwhite

    19 November 2008

    Penrithwhite rated this recipe

    4 stars

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  • Binder photo mama fish

    01 February 2009

    mama fish rated and commented on this recipe

    4 stars

    Found it a bit fiddly & very messy to make. Couldn't believe that they would hold together & seal but the double coating & dipping of the chicken before pan frying & sealing really did work. Made them a few hours ahead of the dinner party (which gave me time to sort the mess out) popped them in the oven when we were ready to eat & they came out perfect. Lovely fresh & tasty.

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  • Binder photo gemprimmer

    11 February 2009

    gemprimmer rated and commented on this recipe

    5 stars

    Made these for dinner during the week. They were lovely! An easy recipe to follow, not the quickest but the effort is well worth it. I think you could do the same but have a cheesy ham filling instead.

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  • Binder photo Jo

    11 February 2009

    Jo commented on this recipe

    Hi, due to an egg allergy in the family I made without the egg and breadcrumbs. I made the butter wapped it in foil although I made it flat 1 for each chicken breast and popped in the fridge for an hour to harden. I cut the pocket for the chicken flattened and filled with the butter putting on the mini fillet, then fryed in 6tbsp of light olive oil on medium heat being very careful when turning it over, until just lightly brown. Then transfered it all including the oil and juces to a baking tray and cooked in the oven until done. Served ours with oven chips and mushy peas :0) tasted fantastic even if I do say so myself. And it is quite easy and not realy messy if you get everything prepared ready first. ENJOY

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  • Binder photo Jo

    11 February 2009

    Jo rated and commented on this recipe

    5 stars

    Also forgot to rate

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  • Binder photo Grace

    15 March 2009

    Grace rated and commented on this recipe

    1 stars

    696 is REDUCED calories?

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  • Binder photo Del

    09 June 2009

    Del rated and commented on this recipe

    3 stars

    Nice. Tasty. Slightly messy but not difficult. Probably wouldn't make them again however. I'd also recommend that you buy smallish chicken breasts as once bashed out and rolled up, they are rather on the large side.

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  • Binder photo Michelle, Milan

    26 June 2009

    Michelle, Milan rated and commented on this recipe

    4 stars

    Made these two days ago, abit fiddly but the end result was very nice indeed. added sesame seeds to the breadcrumbs. I also used a piping bag to add butter mixture into meat. A big thumbs up from the whole family and that's the important thing!

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  • Binder photo stir the pasta

    02 November 2009

    stir the pasta rated and commented on this recipe

    4 stars

    Delicious, and quite easy to do too.

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  • Binder photo jessica stewart

    26 January 2010

    jessica stewart rated this recipe

    4 stars

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  • Binder photo heather2908

    06 February 2010

    heather2908 rated this recipe

    3 stars

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  • Binder photo Wonder Cook

    30 September 2010

    Wonder Cook rated this recipe

    5 stars

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  • Binder photo GigiMarshy

    14 February 2011

    GigiMarshy rated and commented on this recipe

    4 stars

    Be careful as the chicken can become dry

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  • Binder photo ruthy

    25 September 2011

    ruthy rated and commented on this recipe

    3 stars

    I made this for the first time and found the butter seeped out of the chicken and that it was a bit dry, however my partner loved it and wants to try different fillings such as creamy ham and cheese.

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Difficulty and servings

For the keen cook

Serves 4

Easily doubled

Preparation and cooking times

Cook time

Cook 25 mins

30 mins plus chilling
Freezable

Can be made frozen for up to 1 month.

Bursting with flavour

Ingredients

  • 4 skinless, boneless chicken breasts , with the mini fillets atatched
  • 100g plain flour
  • 3 eggs , beaten
  • 200g fine, dry breadcrumbs
  • sunflower oil or vegetable oil, for frying
  • lemon wedges and watercress, to serve

FOR THE BUTTER

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Per serving

696 kcalories, protein 40g, carbohydrate 59g, fat 35 g, saturated fat 11g, fibre 2g, sugar 2g, salt 1.47 g

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