2 skinless chicken breasts

2 eggs beaten

3 slices of white bread, blended to make breadcrumbs

2 heaped dessert spoons of plain flour

2 tablespoons of softened butter

2 tablespoons of chopped fresh parsley

2 garlic cloves peeled and chopped



Chunky chicken kiev

preparation 5 mins • you cook for 13 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


Nothing epitomises 1980's cuisine more than the Chicken Kiev. Still readily available in supermarket freezers complete with rubbery chicken, it's ignored by many of us. My version, with delicious garlic and parsley butter and fresh light breadcrumbs, makes for a fantastic meal. Serve it with a simple salad or, if you're feeling naughty, some nice chips.

Large frying pan

Oven/baking tray

Small mixing bowl

3 dinner plates

Small sharp knife


Before you start have the breadcrumbs, flour and beaten egg ready on three separate dinner plates. Have the butter, parsley & garlic ready. Preheat the oven to 200c. Have your chicken breasts out and click here!


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Making sure your oven is preheated to 200c, put the butter, parsley and garlic into your small mixing bowl. Add a pinch of salt and pepper. Mix everything together with a spoon and set aside.

Take one of the chicken breasts and, at the thickest end, make an incision straight down about 2 inches deep into the meat as in the photo to the right. Take care not to cut all the way through the chicken or all your garlic butter will seep out in the oven.
Next lay the chicken breast flat and gently widen the hole to make a little pocket. Again, make sure you do this gently so as not to cut through either side of the breast.

Make the same little pocket in the other chicken breast and it's time to stuff them! Take a little ball of the butter mix in your fingertips and simply push it into the chicken. This will be a little messy but do it slowly and keep stuffing it into the pocket until the meat is nice and plump. Repeat with the other breast then go and give your hands a good wash!

Turn your pan onto a medium heat and leave it to get nice and hot but keep an eye out that it doesn't start smoking.

It's time to bring in your three dinner plates with flour, egg and breadcrumbs. A little tip is to keep one hand dry so do all of the below with one hand! Starting with the plate of flour, dip a chicken breast in it, thoroughly coating the meat on all sides. Use the same hand to dip the chicken in the egg and thoroughly coat it. Use the same hand yet again to place the chicken on the plate of breadcrumbs.

Now using your other hand for the first time, pick up a handful of the breadcrumbs and cover the top side of the chicken breast as in the photo above. By keeping this hand dry until now you won't get the breadcrumbs stuck to your eggy hand! Repeat all the plates with the other chicken breast. Add a tablespoon of oil to your hot pan and put both chicken breasts in. Cook them for about 30 seconds whilst you go and wash you hands. By the time you come back it will be time to turn them over and cook for another 30 . The breadcrumbs should just be getting a bit of a colour on them.

Transfer to a baking tray and bake in the oven for 25 minutes until the chicken kievs are crunchy and golden on the outside.

Serve with a nice salad or some chips.

I hope that you enjoy them.


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