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Chicken Kiev


Preparation time:25 mins plus 2 hours chilling Cooking time:15
Serves 4

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Rate this recipe 4.2/5 (5 Votes)
Chicken Kiev 1 Picture


  • 1 stick (100 grams) unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 bunch chives, finely chopped
  • 1 bunch tarragon, finely chopped
  • 1/2 bunch flat-leaf parsley, leaves finely chopped
  • Sea-salt flakes and freshly ground black pepper, to season
  • 4 skinless chicken breast fillets
  • 1/2 cup flour
  • 2 eggs, beaten
  • 2 cups unflavored bread crumbs
  • Vegetable oil, for deep-frying
  • Potatoes, to serve
  • Steamed green beans,to serve


Adapted from


Step 1

Put butter, garlic and herbs in a small bowl and mix until well combined. Season, then spoon onto a piece of plastic wrap. Roll into a 1cm-thick log, then twist ends. Refrigerate for 1 hour or until firm. Cut into 4 even pieces.
Using a sharp knife, Butterfly chicken breasts.
Put chicken between 2 sheets of freezer plastic and flatten with a mallet until about 5mm thick.
Season each fillet on 1 side, then put a herb butter log in middle of 1 long edge. Fold in both sides of fillet.
Roll up fillets to form parcels, then enclose in plastic wrap and refrigerate for 1 hour.
Preheat oven to 400 degrees F or 200°C. Roll parcels in flour, dip in egg, then coat with crumbs. Pour oil into a medium saucepan until 5cm deep and heat to 180°C. Deep-fry chicken for 3 minutes or until deep golden, then transfer to a wire rack set over an oven tray. Bake for 5-6 minutes or until cooked through. Serve with potatoes and green beans.

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