Chicken Kiev cut in half to reveal garlic butter

Modern-day chicken Kiev

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(19 ratings)

Cook: 25 mins 30 mins plus chilling

A challenge

Serves 4

Who can resist a herby, garlic butter-filled tender chicken breast with a crisp golden exterior? Try this shallow-fried version of the classic Kiev

Nutrition and extra info

  • for up to 1 month

Nutrition: per serving

  • kcal696
  • fat35g
  • saturates11g
  • carbs59g
  • sugars2g
  • fibre2g
  • protein40g
  • salt1.47g


  • 4 skinless, boneless chicken breasts, with the mini fillets atatched
  • 100g plain flour
  • 3 eggs, beaten



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

  • 200g fine, dry breadcrumbs
  • sunflower oil or vegetable oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • lemon wedges and watercress, to serve



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

For the butter

  • 1 garlic clove, crushed
  • small handful parsley, leaves finely chopped



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

  • 2 sprigs tarragon, leaves finely chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 50g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • squeeze lemon juice


  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.

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Comments, questions and tips

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3rd Apr, 2016
If you're gullible enough to feel guilty about eating, you don't deserve to enjoy good food. Guilt is in the mind not on the plate.
25th Sep, 2011
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.
14th Feb, 2011
Be careful as the chicken can become dry
2nd Nov, 2009
Delicious, and quite easy to do too.
26th Jun, 2009
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!
9th Jun, 2009
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.
15th Mar, 2009
696 is REDUCED calories?
11th Feb, 2009
Also forgot to rate
11th Feb, 2009
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
gemprimmer's picture
11th Feb, 2009
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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