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How To Make Chicken Kiev

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How To Make Chicken Kiev
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A popular and versatile way to enjoy chicken. A juicy feast of flavours whether served with salad or steamed vegetables, chips or baked beans. We think you'll really enjoy our Chicken Kiev recipe. Enlarge A popular and versatile way to enjoy chicken. A juicy feast of flavours whether served with salad or steamed vegetables, chips or baked beans. We think you'll really enjoy our Chicken Kiev recipe.
Serves:
2 people
Preparation Time:
1 hour
Cooking Time:
20 minutes
Total Time:
1 hour 20 minutes
Oven Temperature:
220° c  -  430° f

Step 1: Season the butter

  • 2 boneless chicken breasts
  • 60 g unsalted butter, at room temperature
  • 4 tbsp chopped fresh parsley
  • 1 garlic clove, finely chopped
  • 2 tbsp plain flour
  • 1 tbsp grated parmesan cheese
  • 100 g dried breadcrumbs
  • 1 egg
  • 6 tbsp vegetable oil
  • salt
  • freshly ground pepper
  • 1 frying pan or deep fat fryer
  • 1 chopping knife
  • 1 chopping board
  • 1 spoon
  • 1 fork
  • 4 small bowls
  • 1 piping bag
  • 1 slotted spoon
  • 1 shallow dish
  • kitchen paper
  • toothpicks
  • cling film

Step 2: Prepare the chicken

Using the chopping knife, cut a horizontal pocket into both chicken breasts.

Step 3: Fill the chicken

Fill the pocket of the chicken with the butter mixture and fasten the openings with a toothpick.

Step 4: Prepare the breadcrumbs

Pour the breadcrumbs and parmesan cheese into a bowl and stir until well mixed.

Season the flour well with salt and pepper.

Step 5: Beat the egg

Crack the egg into a small bowl and beat it well.

Step 6: Line up the bowls

Line up the flour, the egg and the breadcrumbs in the three small bowls.

Step 7: Bread the chicken

Take the chicken and dust it with flour, then roll it in the egg and finally the breadcrumbs.

Step 8: Refrigerate the chicken

Place your breaded chicken kiev in a shallow dish, then cover and place in the fridge for 30 minutes. This makes the butter less likely to leak out of the chicken during cooking.

Step 9: Cooking the chicken

Heat up the vegetable oil in a frying pan on a moderate heat.

Place the chicken in the pan and cook for 5-6 minutes on each side until golden brown and cooked through thoroughly.

If the chicken is thick, crispen up the outside by frying for a few minutes and then place in the oven for 7-10 minutes at 220° C.

Step 10: Drain the chicken

Place the chicken on kitchen paper to drain off any excess oil.

Step 11: Serve and enjoy!
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Tips & Comments
  1. Bronfe

    yup, n for those who wants to oven cook them - try blanching the chicken breast in 1tsp oil, tossing both sides quickly n then proceed with filling, crumbing, freezing, then straight to oven. first cook with foil on for 20 mins , last 10 mins without foil for crunchy coating.

  2. Bronfe

    For a healthier change, try adding chopped spinach into the butter blend with a sprinkle of lemon...! tastes addictive.. yeap thinner pieces tastes better flavoured n succulent. therefore, try to make 4 portions with one chicken breast, serving not 4 but 2 hungry tummies...who knows, maybe just 1....LOLl :O) its all in ur hands! LOL

  3. RachSM

    I enjoyed making this but it went kind of pear shaped as I only decided to do it at the last minute as I thought I had all the ingredients in so I'd give it a go. The chicken breasts I used weren't big enough, I didn't have a piping bag and used too much garlic. Anyway it was very tasty and I know how to do it for next time. :O)

  4. tasbeeh

    we make thinner pieces and add rice in the middle and close in half,then wrap with foil and cook in oven for about 30 mins.

  5. mydageneva

    i love this video..so easy to follow...god job!

  6. RICKSTA

    CAN U DO IT IN DA OVEN?

  8. cantbarsed

    For the guy who's dinner party was ruined-did you try the recipe first? I'm a chef and that's one of the basic things to learn-good luck!

  9. fuzzbuzz

    U SHOULD FREEZE THE BUTTER BEFORE U PUT IT IN.

  10. southerncook

    Not my favorite recipe by far I have had the best!!!!