Partnered content with Kerrygold
Inside-out chicken kyiv
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Serves 4
Easy
Prep: 30 mins
Cook: 20 mins
plus chilling
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Take the faff out of chicken kyiv by melting the golden garlic butter over the breaded chicken, rather than stuffing it inside for a more hands-off dinner
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Garlic mashed potatoes
A star rating of 4.8 out of 5.5 ratings
Simple green beans
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Mustardy greens
A star rating of 4.5 out of 5.8 ratings
Paid partnership with Kerrygold
"Take the faff out of making a classic chicken kyiv by melting the golden garlic butter over the breaded chicken, rather than stuffing it inside. For an even more hands-off dinner, cook it in the oven."
- Alice Shields
This recipe has been produced and tested in partnership with Kerrygold
Ingredients
Nutrition
Units:
MetricUS
-
4 chicken breast fillets
-
75g dried breadcrumbs
(we used panko)
-
small handful of parsley
finely chopped
-
50g Kerrygold Pure Irish Butter
melted
-
100g plain flour
-
2 medium eggs
beaten
-
150ml vegetable oil
-
mash and buttered greens
to serve
For the garlic butter
-
150g Kerrygold Pure Irish Butter
softened
-
small handful of parsley
finely chopped
-
2 garlic cloves
crushed
-
½ lemon
zested
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Nutrition: Per serving
- kcal735
- fat49g
- saturates19g
- carbs33g
- sugars1g
- fibre2g
- protein39g
- salt1.11g
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Method
-
step 1
For the garlic butter, combine all the ingredients, then scrape onto a sheet of baking parchment and roll into a sausage shape, twisting the ends to seal. Chill until firm.
-
step 2
Lay one chicken breast between two sheets of baking parchment and bash using a rolling pin until it’s about 5mm thick. Repeat with the remaining chicken breasts.
-
step 3
Combine the breadcrumbs, parsley, butter and a little seasoning in a shallow bowl. Tip the flour into a second shallow bowl and season. Pour the egg into a third.
-
step 4
Working with one chicken breast at a time, dip the chicken into the flour to coat, followed by the egg mixture, shaking off any excess. Turn to coat in the breadcrumbs. Repeat with the rest of the chicken.
-
step 5
Heat the oil in a large frying pan over a high heat and cook the chicken in batches of two for 3-4 mins on each side until golden and cooked through. Lift out onto kitchen paper to drain, then keep warm in a low oven while you cook the rest.
-
step 6
To serve, slice the cold garlic butter into rounds and put a few discs on top of each chicken breast to melt over. Serve with mashed potato and buttered greens.
Alice's recipe tips
To oven cook
Heat the oven to 220C/200C fan/gas 7 with two baking trays inside. Carefully remove the hot trays and line with baking parchment, then arrange the chicken breasts on top and bake for 25 mins, turning halfway through, until golden and cooked through.
Use up leftover garlic butter
The butter will keep chilled for up to a week, or frozen for up to three months. To freeze, slice the butter into rounds and pop into a freezerproof food bag or container. Put the frozen slices on top of fish fillets before cooking, stir through mashed potato until melted or toss with steamed green veg before serving.
Recipe from Good Food magazine, October 2026
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