Chicken Kievs

Chicken Kievs

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(15 ratings)

By

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Cooking time

Prep: 20 mins Cook: 30 mins - 40 mins

Skill level

Easy

Servings

Makes 8

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
549
protein
30g
carbs
31g
fat
35g
saturates
17g
fibre
2g
sugar
2g
salt
1.02g

Ingredients

  • 8 skinless, boneless chicken fillets
  • 225g dried breadcrumbs
  • 75g parmesan, grated
  • 5 eggs, beaten
  • 100g plain flour
  • pinch paprika
  • 4 tbsp sunflower or vegetable oil, for frying

For the garlic butter

  • 4 garlic cloves, crushed
  • 2 tbsp finely chopped parsley
  • 200g butter, softened
  • juice ½ lemon

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Method

  1. Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.
  2. Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
  3. Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.
  4. To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

Recipe from Good Food magazine, August 2010

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Comments

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Lilyloobs's picture

This was delicious! very very easy to make, I would suggest using smallish chicken breasts as they are incredibly filling! I didn't even chill the garlic butter - not needed. Double dipping the chicken made sure than no leakage occurred and the breasts remained very moist. Will definitely make this again, I served with home made chips and beans! Comfort food at its best!

mandafers's picture
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Really tasty and easy to make though I sliced the butter lengthways to get it evenly through the breast. Doubling the breadcrumbs keeps the butter inside so worth doing. Made loads for the freezer!

lizzysempill's picture

Really yummy. Nothing leaked. Very crispy. To be done again.

lawnor's picture
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I made these last night and they didnt come out like I would have hoped. I put 2 discs of butter in each one and ended up with half the butter left over. Im not sure I could have got more butter inside each breast without letting it ooze everywhere out of extra holes. Maybe I just needed to make bigger holes and take the chance, or cut the butter discs into smaller pieces and see if I can get more inside that way?
The breadcrumbing got very messy very quickly, and soem got stuck to the bottom on the frying pan, but I'm going to assume I just need practise there as I've never done that before.
In the end they did not taste garlicky at all.

twar123's picture
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Very tasty but also quite fiddly.

albertine's picture
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see, I didn't rate these at all. I don't think these should be labelled "easy" - I'm no novice cook, and I've breadcrumbed things plenty of times before. The instructions weren't very helpful about getting the butter inside, and despite my efforts I couldn't seal the butter in - I knew after I'd egged and breadcrumbed it wasn't going to work. They were perfectly alright, but they weren't what I was after from a chicken kiev. I'll buy the shop version next time instead of faffing about for several hours with garlic butter only to have it leak everywhere.

nikkidowns's picture
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Really tasty crisp coating. The chicken breasts I had were a bit thin so had trouble making the holes for the butter and some came out but still tasty and moist.

davealger's picture
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Brilliant recipe and very good instructions.
I had a bit of a problem getting the butter into the breasts, but it's encouraging to find ever ham-fisted cooks get a tasty end result! Superb.

heston's picture
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These kievs are gorgeous and I will definately be making them again...I agree a little decadent for mid-week, more a treat for the weekend. I was a bit sceptical about the double coating of the egg, flour and breadcrumbs, but it really worked well and formed a very crispy coating to the chicken....delicious.

allymick's picture
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I will never buy shop made Kievs again! These are fantastic. Very filling, I use the smallest chicken breats I can. I think it's also better to use the garlic butter slightly defrosted. Once you cut the hole to poke the butter into insert a finger to open it up more & tuck over the flat bit of breast before dipping & covering in breadcrumbs. You need to be near a sink - your fingers get clumps of breadcrumbs on by the time you've done 3!!!! I also got a supply of shop bought disks of garlic & herb butter which save a bit of time. Fab recipe.

pippachoc's picture
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Have just done a batch of 10 for the freezer, as they are absolutely lovely! Almost feels a little bit decadent for midweek, and would be a worthy dinner party offering. First time I did these I tried to 'skimp' on egg thinking 'surely not 5!', but its simply not worth the hassle! Lovely!

sonjabpage@gmail.com's picture

In the tips for freezing it says for bets results cook from frozen but I always thought chicken should be defrosted BEFORE cooking. There is another (modern day) kiev recipe on the site that says defrost before cooking. Does anyone know if it is OK to cook from frozen

smmccarthy9175's picture
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Followed the recipe and the family loved them. Although I did have a slight problem with not cutting through the flesh and some of the butter did leak out but it didn't seem to matter to the taste.

elizabethr's picture
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Really tasty!

Frantic Flapjack's picture
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Superb!! Did exactly as the recipe and they were just great. Family loved them.

foxkin's picture
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Followed the instructions exactly, cooked perfectly. I would highly recommend this to any novice cook!

margot_vds's picture
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One of our favourites now!

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