• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Chicken Kiev

Published: May 14, 2021 · Modified: May 12, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chicken Kiev, Chicken Kiev
Jump to Recipe Print Recipe

This recipe for chicken kiev is another one from Lorraine Pascale's Home Cooking Made Easy recipe book...and it's delicious!   David made it when we first bought the book about 10 years ago and has made it again a couple of times since.   I knew there was a few recipes in this book that we've really enjoyed, so had another flick through and added this one to the list to make again for adding onto Felly Bull.

The chicken has a lovely light crust and is beautifully moist and full of flavour with the yummy garlic and parsley butter within.

This chicken kiev recipe is a perfect dish for date night or entertaining as it can easily be made in advance.

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Tips

  • The original recipe uses more oil for deep frying the chicken first, however, to make it slightly healthier and for less smell in the kitchen, David shallowed fried them, then baked them in the oven.
  • The recipe is easily adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:

  • chicken and turkey dishes
  • roast veg
  • side dishes

Latest Recipes

  • Chicken Kiev, Chicken Kiev
    Chilli Cornbread Pie
  • Chicken Kiev, Chicken Kiev
    Chicken Mulligatawny
  • Chicken Kiev, Chicken Kiev
    Tuscan Style Ribollita
  • Chicken Kiev, Chicken Kiev
    Slow-Cooker Roast Chicken Soup

Ingredients

  • 2 chicken breasts
  • 50g garlic and parsley butter (see below)
  • 40g plain flour
  • 1 large or 2 medium eggs, lightly beaten
  • 75g dried breadcrumbs
  • salt and freshly ground black pepper
  • 200ml sunflower oil

For the garlic and parsley butter:

  • 50g butter, softened
  • 1 small garlic clove, crushed
  • 1 tbsp fresh parsley, finely chopped
  • salt and freshly ground black pepper

 

Instructions

For the garlic and parsley butter:
  1. Mix the butter, garlic and parsley together in a small bowl until well combined. Divide the mixture in half and spoon each half into the centre of a piece of cling film.   Wrap the cling film around the butter, rolling them into sausage shapes.   Twist the ends of the cling film so they’re rolled tightly and then put them in the freezer until you need them at step 2 below.
For the chicken:
  1. Lay a chicken breast smooth side down on a sheet of baking paper or cling film. Lay another piece of baking paper or cling film on top and, using a meat mallet or rolling pin, bash the chicken to around 5mm in thickness.   You want to be able to wrap the chicken easily around the butter, but not so that it’ll break or become see through.   Repeat with the other chicken breast.
  2. Lay a flattened chicken breast out with the length running away from you, season with salt and freshly ground black pepper and then put one of the pieces of butter near the end closest to you, running from left to right across the breast. Pick up the edge of the chicken closest to you and begin to roll it over the butter while at the same time folding in the left and right sides of the chicken so that the butter is enclosed within the chicken.   Continue to roll the chicken away from you until you end up with a perfect chicken parcel.  Repeat with the other chicken breast and butter.
  3. Put the flour in a large shallow bowl, the egg(s) in another bowl and the dried breadcrumbs in another. Season each one with a little salt and freshly ground black pepper.   You can also add some dried herbs like oregano, or thyme or chopped fresh herbs, if you like.
  4. Carefully dip the chicken parcels in the flour first, making sure they are well covered and shaking off any excess (this will help the egg to stick), then dip them in the egg and finally in the breadcrumbs, making sure they are well covered. Repeat this process again, in the same order – flour, eggs and breadcrumbs.   Place the breaded chicken breasts in the fridge for at least 30 minutes until the coating is firm.
Twice cooking the chicken kiev:
  1. Preheat the oven to 180C fan/gas mark 4. About 5 minutes before you are ready to cook the chicken, heat the oil in a medium frying pan to 180C.   Remove the chicken breasts from the fridge and very carefully, place them into the hot oil to shallow fry for 1 minute on each side, constantly basting the oil over the top and sides of each breast, until golden brown.   Carefully remove the browned chicken with a slotted spoon and transfer them to an ovenproof frying or sauté pan, or baking tray.   Bake them in the oven for about 15 minutes, or until the chicken is cooked through (74C).
  2. Remove the chicken from the oven and serve immediately with your choice of sides. We recently enjoyed ours with some roast veg – yum!
Chicken Kiev, Chicken Kiev

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Chicken Kiev, Chicken Kiev

Chicken Kiev

Deborah
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 25 mins
Fridge Time 30 mins
Course Main, Main Course
Cuisine Russian
Servings 2 people

Ingredients
  

  • 2 chicken breasts
  • 50g garlic and parsley butter see below
  • 40g plain flour
  • 1 large or 2 medium eggs lightly beaten
  • 75g dried breadcrumbs
  • salt and freshly ground black pepper
  • 200ml sunflower oil

For the garlic and parsley butter:

  • 50g butter softened
  • 1 small garlic clove crushed
  • 1 tbsp fresh parsley finely chopped
  • salt and freshly ground black pepper

Instructions
 

For the garlic and parsley butter:

  • Mix the butter, garlic and parsley together in a small bowl until well combined. Divide the mixture in half and spoon each half into the centre of a piece of cling film.   Wrap the cling film around the butter, rolling them into sausage shapes.   Twist the ends of the cling film so they’re rolled tightly and then put them in the freezer until you need them at step 2 below.

For the chicken:

  • Lay a chicken breast smooth side down on a sheet of baking paper or cling film. Lay another piece of baking paper or cling film on top and, using a meat mallet or rolling pin, bash the chicken to around 5mm in thickness.   You want to be able to wrap the chicken easily around the butter, but not so that it’ll break or become see through.   Repeat with the other chicken breast.
  • Lay a flattened chicken breast out with the length running away from you, season with salt and freshly ground black pepper and then put one of the pieces of butter near the end closest to you, running from left to right across the breast. Pick up the edge of the chicken closest to you and begin to roll it over the butter while at the same time folding in the left and right sides of the chicken so that the butter is enclosed within the chicken.   Continue to roll the chicken away from you until you end up with a perfect chicken parcel.  Repeat with the other chicken breast and butter.
  • Put the flour in a large shallow bowl, the egg(s) in another bowl and the dried breadcrumbs in another. Season each one with a little salt and freshly ground black pepper.   You can also add some dried herbs like oregano, or thyme or chopped fresh herbs, if you like.
  • Carefully dip the chicken parcels in the flour first, making sure they are well covered and shaking off any excess (this will help the egg to stick), then dip them in the egg and finally in the breadcrumbs, making sure they are well covered. Repeat this process again, in the same order – flour, eggs and breadcrumbs.   Place the breaded chicken breasts in the fridge for at least 30 minutes until the coating is firm.

Twice cooking the chicken kiev:

  • Preheat the oven to 180C fan/gas mark 4. About 5 minutes before you are ready to cook the chicken, heat the oil in a medium frying pan to 180C.   Remove the chicken breasts from the fridge and very carefully, place them into the hot oil to shallow fry for 1 minute on each side, constantly basting the oil over the top and sides of each breast, until golden brown.   Carefully remove the browned chicken with a slotted spoon and transfer them to an ovenproof frying or sauté pan, or baking tray.   Bake them in the oven for about 15 minutes, or until the chicken is cooked through (74C).
  • Remove the chicken from the oven and serve immediately with your choice of sides. We recently enjoyed ours with some roast veg – yum!

Notes

  • The original recipe uses more oil for deep frying the chicken first, however, to make it slightly healthier and for less smell in the kitchen, David shallowed fried them, then baked them in the oven.
  • The recipe is easily adapted if you’re cooking for less or more people.
 
You might also like to try:
  • chicken and turkey dishes
  • roast veg
  • side dishes
Keyword breadcrumbs, chicken breasts, garlic and parsley, garlic butter, Home Cooking Made Easy, Lorraine Pascale, twice cooked
« Pheasant Ragu
Ham and Cheese Dutch Baby Pancake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy