Chicken Kievs

Chicken Kievs

  • 1
  • 2
  • 3
  • 4
  • 5
(36 ratings)

Prep: 20 mins Cook: 30 mins - 40 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal549
  • fat35g
  • saturates17g
  • carbs31g
  • sugars2g
  • fibre2g
  • protein30g
  • salt1.02g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 8 skinless, boneless chicken fillets
  • 225g dried breadcrumbs
  • 75g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 5 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g plain flour
  • pinch paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 4 tbsp sunflower or vegetable oil, for frying

For the garlic butter

  • 4 garlic cloves, crushed
  • 2 tbsp finely chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
foxkin
16th Aug, 2010
5.05
Followed the instructions exactly, cooked perfectly. I would highly recommend this to any novice cook!
margot_vds's picture
margot_vds
8th Aug, 2010
5.05
One of our favourites now!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?