Chicken Kiev

(20 ratings)

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Chicken kiev
Chicken kiev
  • Serves: 2

  • Prep time:

  • Cooking time:

An all-time classic recipe and easier to make than you think - add as little or as much garlic as you want


  • 2 boneless, skinless chicken breasts
  • 50g (1 3/4oz) unsalted butter, softened
  • 4tbsp parsley chopped
  • 2-3 garlic cloves, crushed
  • Seasoning
  • 50g (1 3/4oz) fresh white breadcrumbs
  • 25g (4/5oz) corn flakes, crushed
  • 2tbsp Parmesan cheese, freshly grated
  • 1tbsp plain flour, seasoned with salt and pepper
  • 1 egg, beaten
  • 1-2tbsp vegetable oil


  1. Mix together the butter, parsley, garlic and seasoning. Place in the freezer for about 15 mins.
  2. Pre-heat the oven to 200°C / 400°F / gas 6.
  3. Cut a pocket along the length of the chicken breast with a sharp knife. Spoon the chilled butter into the pocket of each chicken breast. Pull the cut chicken over the butter to cover.
  4. Stir together the breadcrumbs, corn flakes and Parmesan. Dust the chicken in the seasoned flour, then the beaten egg. Finally roll the chicken in the breadcrumb mix.
  5. Place on a baking sheet and cook in the oven for 20-25 mins,
  6. Serve with potato wedges and peas and carrots.

Your rating

Average rating

  • 3
(20 ratings)

Your comments

Andrea Butler

Am so going to try this recipe, love the idea of baking the kievs, I think I might use panko bread crumbs though for more crunch!


Also, you can not possibly cook Chicken Kiev in a hot oven on a baking tray. Why not? Because the breadcrumb coating and the meat needs to be cooked in very hot oil in order to seal it immediately and keep the garlic butter inside. This is just basic common sense.


Hi, Chicken Kiev is a classic dish. Why on earth has someone, in their wisdom, decided to include cornflakes in the recipe. I mean CORNFLAKES...please! is not breakfast. It just amazes me sometimes what people dream up when there is a perfectly good, classic preparation which does not need messing up.

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