Quick chicken Kiev recipe
A homemade chicken Kiev, ready in moments. Simply tender chicken breasts, coated in breadcrumbs and a garlic and herb butter. Serve with buttery new potatoes and any other sweet spring vegetables of your choosing.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 500 calories / serving
- Freezable
Ingredients
- 2tbsp vegetable oil
- 4 skinless chicken breasts
- 100g (3½oz) breadcrumbs
- 25g butter, softened
- 1 clove garlic, crushed
- 1tbsp fresh parsley, finely chopped
For the potatoes
- 1kg (4lb) small, waxy potatoes
- vegetables of your choice, to serve
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Shop ingredientsEach serving contains
- Energy
- 2115kJ 500.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 55.5gProtein 43.5gFibre 4.9g
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- Preheat the oven to gas 6, 200ºC, fan 180ºC.
- Rub a little oil over each chicken breast and season. Spread the breadcrumbs on a plate and press each chicken breast into them until covered all over. Place the crumbed chicken on a lightly oiled baking sheet and bake for 20-25 minutes, until just cooked through.
- Meanwhile, use a fork to mash together the butter, crushed garlic and parsley. Place on a piece of clingfilm and roll up to form a log. Put in the freezer for 5-10 minutes to firm up.
- Cut the garlicky butter into 4 slices and place one on top of each chicken breast. Return the chicken to the oven until the butter starts to melt and the chicken is cooked through, with no pink showing (about 3-5 minutes).
- Serve with boiled new potatoes and vegetables of your choice.
- See more chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
