This chicken Kiev recipe is so easy to make and is classic comfort food, which will make you question if you'll ever get shop-bought again!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
For the garlic butter
- 3 garlic cloves
- 200 g butter
- handful of fresh parsley
- 1 tbsp lemon juice
For the Kievs
- 4 slices white bread finely grated
- 6 chicken breasts
- 1 tbsp parmesan
- 200 g flour with a sprinkle of paprika and salt
- 2 eggs whisked
Soften the butter to room temp. Finely chop the garlic and parsley and mash into a paste. Make 6 small cling film parcels, place your mix into the parcels and freeze until hardened.
Make the breadcrumbs, or grab about 150g of pre-prepared breadcrumbs from the freezer (it's a great way to bring down food waste), and place them on to a baking tray with greaseproof paper. Then place in the oven at 200C until lightly toasted.
Cut an insert into the thickest part of the chicken 3/4 of the way through and open it out to allow a pocket. If the chicken breasts are small, you can beat out to make them bigger using a rolling pin.
Take the garlic and parsley butter parcels out of the freezer and remove from clingfilm. Insert the butter into the chicken breasts and roll the chicken around the parcels.
Put the breadcrumbs into a bowl, ensuring the bread crumbs are separated and mix in the parmesan. In another bowl add the plain flour with paprika and put the eggs in a third bowl.
Take one chicken breast, roll it in the flour making sure the garlic mix stays in firmly. Dip it in the egg, and then dip in the breadcrumbs coating fully. Place on a non-stick baking tray and repeat with all the chicken breasts.
Cook the chicken for 25-30 minutes at 200C until the meat juices run clear when stabbed with a sharp knife.