- March 2014
- Serves 4
- Hands-on time 45 min, oven time 12-15 min, plus chilling
Master a classic chicken kiev with our foolproof guide written by the delicious food team, including tips on different flavoured butters to try, and how to bread the chicken just right.
We’ve also got a lightly spiced chicken kiev you might like.
- 32g (12.4g saturated)
- 19.3g (1g sugars)
Flavour the butter with tarragon, basil, lemon zest or a mixture of your favourite herbs. Make extra butter to pour over to serve.
For extra hold, wrap the stuffed chicken tightly in cling film and chill well before breading. Even breaded, the kievs can be kept in the fridge, uncovered, for up to an hour until you’re ready to cook.
Be thorough with breading. Make sure all seams and gaps are dusted well in flour, egg and breadcrumbs. If a bare patch appears don’t be afraid to dip in egg and breadcrumbs a second time.
Use a good layer of oil in the pan and make sure it’s shimmering hot before you add the chicken so it crisps and seals immediately.
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