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Chicken Kiev


Chicken Kiev_600_378


Mix together the butter, parsley, garlic and seasoning.  Place in the freezer for about 15 minutes.

Preheat the oven to 200°C, 400°F, gas mark 6.

Cut a pocket along the length of the chicken breast with a sharp knife. Spoon the chilled butter into the pocket of each chicken breast. Pull the cut chicken over the butter to cover.

Stir together the breadcrumbs, cornflakes and parmesan.  Dust the chicken in the seasoned flour, then the beaten egg.  Finally roll the chicken in the breadcrumb mix.

Place on a baking sheet and cook in the oven for 20-25 minutes.


Serve with potato wedges, peas and carrots.



Serves 2

2 skinless, boneless Red Tractor chicken breasts
50g unsalted butter, softened
4 tbsp parsley chopped
2-3 garlic cloves, crushed
50g fresh white breadcrumbs
25g cornflakes, crushed
2 tbsp parmesan cheese, freshly grated
1 tbsp plain flour, seasoned with salt and pepper
1 egg, beaten