Chicken Kievs

Mike Reid


  • 4 chicken breasts, fillets removed
  • 120g butter, salted
  • 1 garlic bulb, whole roasted
  • ¼ bunch of parsley, picked and chopped
  • 50g plain flour
  • 1 egg, beaten
  • 25ml milk
  • 100g Japanese breadcrumbs
  • Asparagus to garnish


  1. Preheat your oven to 180*C.
  2. Tenderise your chicken breast after butterflying it open. Make sure you use clingfilm to protect the meat.
  3. In a mixing bowl, add your roasted garlic cloves to your softened butter with the chopped parsley. Season to taste after mixing well.
  4. Spoon your mixture into some cling film before rolling it like a sausage. Leave to set in the fridge until firm.
  5. Stuff your chicken with your butter mix in the centre and then fold over the chicken to close it around the butter roulade. You should have a nice cylinder shape.
  6. Prepare your pane plates and make sure each is seasoned well before rolling your chicken in the flour, then egg wash and lastly breadcrumbs.
  7. Seal the kievs on each side over a medium heat in a pan, basting with lots of butter.
  8. Pop them in the oven and finish cooking.
  9. Serve with your asparagus.
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