Chicken Kiev

Feeds: 3


  • 2 cloves garlic, crushed

  • 1 pinch salt

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 6 tablespoons unsalted butter

  • 4 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness

  • 1 cup plain flour

  • 2 teaspoons salt

  • 2 eggs, beaten

  • 2 cups panko bread crumbs

  • Vegetable oil to cover half of chicken


The chicken kiev was a defining dish of the 1970's - garlic butter parsley in a Panko breadcrumb coating. What is there not to like. We made this on a Monday night and yes it did take a while and yes you can buy them for £2 in Sainsbury's but when you cut into the Kiev and see the oozing butter....


  1. Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully mixed Wrap the butter mixture in plastic wrap and refrigerate for, at least 15 minutes.

  2. Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the the chicken breasts to create a ball with all the ends meeting each other kind of like a parcel. Tightly wrap each chicken breast ball in cling film, put wrapped breasts on a plate, and chill in the freezer until balls are slightly firm, about 30 minutes.

  3. Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.

  4. Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with cling film and return to the freezer to chill until firm, about 15 minutes.

  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with tin foil.

  6. Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.

  7. Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

Recipe Credit

Chef John
"Remember there is no dish that adding bacon does not improve"

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