Homemade chicken kiev Recipe

Cornfed chicken supreme filled with garlic butter, breadcrumbed and baked until crispy.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Chicken breast(s) (150g) - skinless : 6 whole
  • Garlic clove(s) : 2 whole
  • Unsalted butter : 100 g
  • Flat leaf parsley : 0.25 bunch
  • Plain flour : 100 g
  • Whole egg(s) : 2 whole
  • Breadcrumbs : 100 g
  • Olive oil : 30 ml


  • ETAPE 1

    Preheat the oven to 190'C.

  • ETAPE 2

    Soften the butter. Finely chop the parsley. Peel the garlic and remove the green shoot from the middle. Add a pinch of salt and crush with the back of a knife until you have a smooth paste. Mix these 3 ingredients together.

  • ETAPE 3

    Make an incision in the side of the chicken breast to form a little pocket. Spoon a small tablespoon of butter into the pocket and fold the flap back over to ensure all the butter is encased inside.

  • ETAPE 4

    You will need 3 trays or bowls for the next step. One for the flour along with a few twists of pepper and a good pinch of salt, one for the eggs, whisked and one for the breadcrumbs.

  • ETAPE 5

    Place the chicken in the flour and shake off any excess. Then place into the egg. Finally, place the chicken into the breadcrumbs making sure all the chicken is covered.

  • ETAPE 6

    Place onto a tray, drizzle over a small amount of olive oil and bake in the oven for 20-25 minutes or until golden brown and cooked through.

Chef's tip

«To save time you can deep fry the Kiev for 5 minutes and then finish in the oven at 180'C for 10 minutes. »

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