Ingredients

How to make it

  • GARLIC BUTTER
  • Mix together the butter, garlic, chives and parsley;
  • Add lemon zest and juice, season to taste and combine well with butter mixture;
  • Wrap tightly in cling film and roll to make a sausage shape;
  • Place in freezer to firm up while you prepare the chicken.
  • CHICKEN
  • Preheat the oven to 200c/400f/Gas 6;
  • Using a small sharp knife, make a small but deep incision into the thickest part of the underside of each breast and cut to make a deep pocket; Take care NOT to cut through the breast otherwise the butter may leak out during cooking;
  • Cut the garlic butter into 4 pieces and carefully insert 1 piece into each breast pocket;
  • Press the breast flesh together around the pocket opening to seal the butter inside;
  • Coat the chicken - first in the flour then the egg mixture and finally the breadcrumbs, making sure each time that all are well coated;
  • Place the breasts a baking sheet, cover with cling film and chill in the fridge for at least an hour or so;
  • Heat the oil on medium heat in a large frying pan, add the chicken and cook for some 2 to 3 minutes or so on each side until golden; You may have to work in batches, adding more oil in between each;
  • Transfer to a greased baking tin with the underside of each breast facing upwards;
  • Bake for some 10 to 15 minutes or so or until each is cooked through

Reviews & Comments 2

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  • gaspesiangal 2 years ago
    Looks good Don and much easier than the recipe that I've made.
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  • notyourmomma 2 years ago
    I love a good chicken Kiev. This sounds awesome. Thanks for the add to ODD
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