Chicken Kiev

Serves 4


  • 4 chicken breasts, skinned
  • salt and pepper
  • Garlic Butter
    • 100g (4ozs) butter, softened
    • 2-4 cloves of garlic, crushed or finely grated
    • 1 heaped tablespoon chopped herbs, I like a mixture of parsley, chives and tarragon
    • finely grated zest and the juice of half a lemon
  • 50g flour
  • 1 large egg, beaten
  • 6 tablespoon approx white breadcrumbs
  • sunflower oil for frying


  1. First prepare the chicken breasts.
    • Lay them on a chopping board.
    • With a sharp knife slit the chicken breast down the long side and open out.
    • Season with salt and pepper.
  2. Next make the garlic butter.
    • In a bowl, cream the butter, add the garlic, herbs and the zest and juice of the lemon.
    • Spread the garlic butter out onto the opened chicken breasts leaving a margin of 1cm (1/4 inch) all the way round with no butter.
    • Fold the chicken breast back over to resemble their original shape.
    • Toss each chicken breast in the flour, then into a bowl with the beaten egg, making sure the egg completely covers all parts of the chicken, and then into the breadcrumbs, again making sure to coat the chicken in crumbs.
  3. Heat a deep fry to 160ºC/325ºF, or place about 4 tablespoons of oil and 25g (1oz) butter in a shallow frying pan.  If you are deep-frying the chicken breasts, just drop them into the oil gently and cook for about 10-12 minutes until they are golden brown all over and cooked through. If you are not deep frying them just heat a frying pan with the 4 tablespoons oil and 25g (1oz) of butter and place the chicken breasts in a single layer, fry until golden and cooked all the way through; I usually start cooking them until golden on a frying pan and then transfer them to a moderate oven to cook for another 8 minutes until cooked through.
  4. Serve with chips if you wish and a green salad.