Chicken Kiev

Serves 2




2 large skinless chicken breasts

100g soft butter

2 cloves of garlic grated

3tbsp chopped parsley

1/2tsp cayenne pepper

1tsp table salt


Vegetable oil for cooking


2 large eggs beaten

150g plain flour

150g blitzed panko breadcrumbs




Place the soft butter into a bowl and beat the garlic, salt, cayenne and chopped parsley with a wooden spoon. Keep to one side, soft.


Take the chicken breasts and with a sharp thin knife, make a small hole, starting at the fattest end and push the knife into the middle of the breast, trying not to cut all of the way through the breast. Keep working the knife around to form a large enough opening to get the butter in.  With a small spoon, fill the chicken breast with as much butter as you can get in the hole. Repeat this process on the other chicken breast.


Cover each breast in the breadcrumbs by dusting them all over in the flour first, then dipping them into the beaten eggs. Then finally roll them around in the panko breadcrumbs. Place them onto a plate and them into the fridge for at least 20 minutes or until needed.


Pre-heat an oven to 200°C. Heat a little oil in a large non-stick frying pan over a low to medium hob. Place the chicken kievs into the pan and colour on both sides gently for 3 to 4 minutes each side.  When the chicken has got a lovely golden colour, sprinkle with a pinch of sea salt, place them onto an oven tray and roast them for 10-15 minutes until cooked.