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Chicken Kiev

Someone cooked me Chicken Kiev once, she went to a lot of trouble so when she served me up one of those store bought ones, you know the processed ones I mean, I had no choice but to eat it. Let me tell you it was hard work, those things are vile and taste nothing like chicken.

It is so easy to make your own and costs around the same as the processed ones yet tastes a million times better.

It will work out a lot cheaper if you make your own breadcrumbs as the store bought are so expensive for what you get.



Allergens : Contains Gluten & Lactose
Chicken Breasts - 4
Garlic Cloves - 2-4 chopped
Breadcrumbs or 6 slices of white bread - 150g roughly
Large Eggs - 3 - 4
Chopped Parsley or Chive (optional) - Pinch
Flour (any white) - 100g
Butter or Spread (butter is better) - 75g
Salt & Black Pepper - Pinch
Good Quality oil if not using deep fat fryer - 6 tbsp or so
or if you are skint
Milk instead of eggs - 150ml or so


Getting Ready... You will need - 1 chopping board, 1 sharp knife, 1 non stick pan or deep fat fryer, 1 baking tray 1 teaspoon and 3-4 bowls, soup bowls will do. Food Processor would be handy
Pre-heat your oven to 180c or GM4
If you have a food processor then add the butter, garlic and parsley or chives and blitz till combined.
If not then soften the butter or spread slightly and place in another bowl then mix well with the chopped garlic and chive or parsley if using them.
Using the knife, make a small pocket in each breast then fill with garlic butter, I find it best to use the teaspoon to do this.
Place the flour in one bowl, beaten eggs or milk in another and the breadcrumbs in the third.
Roll the chicken in the flour first then in the eggs or milk and finally in the breadcrumbs till coated
If using a deep fat fryer heat it to 180c then place the coated chicken in it till it starts to turn golden brown, about 1 minute.
If using a pan, heat about 1 inch of oil in the bottom and brown the coated chicken on all sides.
Place the chicken on the baking tray and cook in the oven for about 20 minutes ensuring they are cooked the whole way though. I use a food thermometer or cut into one if I don't have one to hand.
Serve with a salad or veg and spuds

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