How To Make Chicken Kiev

Step 1: You will need

2 chicken breasts, boneless
60 g unsalted butter, at room temperature
4 tbsp fresh parsley, chopped
1 clove garlic, finely chopped
2 tbsp plain flour
1 tbsp parmesan cheese, grated
100 g dried breadcrumbs
1 egg
6 tbsp vegetable oil
Salt
Pepper
1 deep fat fryer or frying pan
Chopping knife
Chopping board
Spoon
Fork
4 small bowls
Piping bag
Kitchen paper
Toothpicks
Slotted spoon
Cling film
Shallow dish

Step 2: Season the butter

In a small bowl, blend the butter with the parsley, garlic, salt and pepper. Keep it out at room temperature and put into a piping bag.

Step 3: Prepare the chicken

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

Step 4: Fill the chicken

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

Step 5: 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 6: Beat the egg

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

Step 7: Line up the bowls

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

Step 8: Bread the chicken

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

Step 9: 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 10: 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.

Step 11: VIDEOJUG TIP

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 12: Drain the chicken

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

Step 13: Serve and enjoy!

You can serve your chicken kiev with salad, lemon garnish and parsley.

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