Chicken Kiev

Chicken breast



Prep time

20 minutes

Cook time

30 minutes

This easy oven dish is one of the best ways to cook a chicken breast, keeping it succulent and not overcooked.


3 chicken breasts


garlic cloves, crushed
fresh parsley, finely chopped, handful
125g  butter
3 eggs, beaten 
100g plain flour 
100g breadcrumbs 
100ml vegetable oil (approx)


1. Preheat the oven to 180°C/160°C fan/gas mark 4.

2. Begin by mashing together the butter, garlic and parsley in a bowl, and set to one side. 

3. Next, line up three bowls next to each other containing the flour in one, eggs in another and the breadcrumbs in the last.

4. Take your chicken breasts and using a sharp, thin knife create an incision about 5cm in width at the thick end of the breast. Now, skewer the breast through lengthways from the opening of the incision down towards the thinner end of the breast, be careful not to poke through either side or the end of the breast. You should now have a tunnel going from one end of the breast to the other which is approximately big enough to fit you middle finger inside of. Repeat for each breast.

5. Now, stuff the breasts with the garlic butter by filling the holes, a teaspoon or handle for may be useful for this. 

6. Next, you are going to coast the breasts; to do this first dip the chicken in the flour until fully coated, next dip in the egg and finally the bread crumbs.

7. Fill a pan with about 2 cm of vegetable oil and place over a medium heat, once hot add the chicken. Cook until a golden brown colour has appeared on the bread crumbs, both sides, then place on an oven tray and cook for 15 minutes in the oven. Check that the chicken has cooked all the way through by cutting inside to see if the juices run clear and no pink meat remains.

Chef’s tips

If you cut a small piece of meat from the thin end of the breast this can be used to block the incision and keep the butter from falling out when melting.


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