Chicken Kiev

Chicken Kiev

This recipe is for 3 chicken kiev’s.


  • 3 Chicken breast fillets
  • 2 Beaten eggs
  • Plain flour
  • Breadcrumbs
  • Salt & pepper
  • 1 garlic clove
  • 40g butter


Prepare your ingredients before you start.

You will need a bowl with some plain flour, another with the beaten eggs and a final one with some breadcrumbs mixed with salt & pepper to taste. It’s difficult to say the quantity because it depends on the size of the fillets but you can see the photos for guidance.

Finely chop the garlic clove and add to the butter and beat to form a paste. You can just buy garlic butter if you prefer.

Slice the fillets and share the garlic butter with the 3 fillets and then fold over to encase the butter.

Dip the fillet into the flour, then the beaten eggs and then the breadcrumbs. I repeat these stages once more. That double coating makes all the difference to the end result. It will be nice and crispy on the outside and sumptuous and juicy on the inside so its worth doing.

Put some oil in a frying pan and add the fillets when its nice and hot. Don’t mess about with it, leave it for 5 or 6 minutes on a high heat and then flip over and do the same for the other side.

Place into an oven proof dish and cover with foil. They are all ready browned you just need the inside to cook now. Place in a preheated oven 190° on the middle shelf and cook for 40 – 45 mins (again this depends on the size of the fillets)

After eating these you will never buy shop bought Kiev’s ever again!


Prepare your bowls


Garlic clove & butter


Butter/chopped garlic


put butter in fillet


coat in flour


coat in egg


Coat in breadcrumbs


Fry in hot oil


Brown both sides


place in dish

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