Chicken kievs

These are a little messy but very simple to make and taste great! You can make the butter a day or two before you make these. It’s best done at least a few hours in advance so it has time to set. You can also do all the prep and freeze them then cook from frozen another day- easy!


150g butter

3 cloves garlic

Juice of 1/2 lemon

2 tablespoons parsley

4-5 slices of bread

60g Parmesan

75g flour

1tsp paprika

4-5 eggs

4 large or 6 smaller chicken breasts

Rapeseed or vegetable oil

Finely chop the parsley and peel the garlic cloves

Soften the butter but don’t melt it. Add the lemon juice

Add the chopped parsley and crush the garlic in too. Mix everything together with a fork.

Lay a piece of cling film on the surface and spoon the butter into a line along it.

Cover in the cling film then roll into a sausage. Put into the freezer for an hour minimum or up to 3 days.

Use a blender or food processor to make breadcrumbs from the bread.

Grate the Parmesan and mix it in with the bread on a large plate.

Put the flour in a large bowl and add the paprika- mix together.

Cut a smile shaped cut in each chicken breast going as deep as you can without breaking through the other side.

Cut the frozen butter into discs

Put around 4 discs of butter into each chicken breast (or as much as you can comfortably fit in!)

Roll in the flour 

Then in the egg (which you’ve beaten in a bowl)

Then in the breadcrumbs. Then repeat all 3 again! Pop them in the fridge for an hour or two or if you’re short on time stick them in the freezer for 5-10mins to cool quickly.

Heat a couple of tablespoons of oil in a large frying pan

Fry the kievs for around 2 mins on each side

Transfer to a baking tray and pop into the oven on 180 degrees for 25-30mins

Serve with potatoes and veg! If some of the butter drops out into the baking tray drizzle it over the kievs when you serve them.

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