Chicken Kievs

Chicken Kievs

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

Difficulty and servings

Easy

Makes 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 - 40 mins

Freezable

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.
Try

Making it different

Use a different flavoured butter - try 2 tsp dried oregano instead of parsley, or type 'flavoured butter' into the recipe search box. Kids will love a combination of finely diced ham and grated cheddar instead of butter. Or flavour the breadcrumbs with a pinch of chilli flakes for a spicy twist.

Tips for freezing

Freeze each Kiev on a flat baking sheet until firm, then wrap well in cling film or transfer to a freezer bag for up to 3 months. Always freeze on the day that you make them. For best results, cook from frozen. Simply put them on a baking tray and cook in a pre-heated oven at 180C/ 160C fan/gas 4 for 45-50 mins, turning halfway through.

Per serving

549 kcalories, protein 30g, carbohydrate 31g, fat 35 g, saturated fat 17g, fibre 2g, sugar 2g, salt 1.02 g

Recipe from Good Food magazine, August 2010.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Margot

    08 August 2010

    Margot rated and commented on this recipe

    5 stars

    One of our favourites now!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Joolz

    16 August 2010

    Joolz rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Frantic Flapjack

    27 August 2010

    Frantic Flapjack rated and commented on this recipe

    5 stars

    Superb!! Did exactly as the recipe and they were just great. Family loved them.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Elizabeth

    11 September 2010

    Elizabeth rated and commented on this recipe

    5 stars

    Really tasty!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sinead

    19 September 2010

    sinead rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo SP

    25 October 2010

    SP commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pippa

    05 January 2011

    Pippa rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ally06

    21 January 2011

    Ally06 rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Cally

    02 February 2011

    Cally rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Beth

    06 February 2011

    Beth rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo DaveAlger

    16 April 2011

    DaveAlger rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Nikki Downs

    19 May 2011

    Nikki Downs rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Albertine

    10 September 2011

    Albertine rated and commented on this recipe

    2 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo banana16

    20 October 2011

    banana16 rated and commented on this recipe

    5 stars

    Very tasty but also quite fiddly.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lawnor

    15 November 2011

    Lawnor rated and commented on this recipe

    1 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo LIZZY

    26 December 2011

    LIZZY commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mandafers

    17 July 2012

    Mandafers rated and commented on this recipe

    4 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Makes 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 - 40 mins

Freezable

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

Print this recipe
Add to your binder

Per serving

549 kcalories, protein 30g, carbohydrate 31g, fat 35 g, saturated fat 17g, fibre 2g, sugar 2g, salt 1.02 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close