Chicken Kievs

As requested, chicken Kievs! I used chicken breasts for mine but you could also use the meat from the legs, thighs and wings. Just mix all the meat in a blender, spilt the mixture into equal balls. Flatten each one out and put the garlic butter in the middle, wrap the meat around the butter and voila, chicken Kievs!

Serves 4


4 skinless chicken breasts 

200g breadcrumbs 

1 egg, whisked

4 tbsp plain flour 

110g un-salted butter 

1 tbsp tarragon 

3 garlic cloves 

1 tbsp oil 

Black pepper

  1. Preheat oven to 200C.
  2. For the garlic butter, put the butter, garlic, tarragon, a pinch of pepper and lemon juice, in a blender and pulse until smooth.
  3. Cut a slit in the side of the chicken with a long knife and cut a pocket inside. Stuff the garlic butter in the hole, try not to over stuff it or else it will all come out.
  4. Coat the chicken breast in flour. Roll it in the egg and then pat breadcrumbs all over, shake off any excess. Heat the oil in the pan, fry both sides of the chicken until golden.
  5. Wrap each one in tin foil, this saves it from burning on the outside. Cook in a preheated oven for 20-25 minutes.


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