Delicious traditional Chicken Kiev recipe with a modern style of cooking
Chicken Kiev with Creamy Mash. A classic Chicken Kiev recipe. Not only is this recipe traditional, but it is made in a modern chicken ballotine style. Cooking it chicken ballotine style keeps the garlic butter inside, whilst keeping it attractive in appearance. A Chicken Kiev is formed by filling a chicken breast with garlic butter. It is then coated in crunchy breadcrumbs before being fried and baked until golden brown. When cut open, the garlic butter oozes out. Cooking it with this foolproof method means the tasty butter will not escape when baking. Chicken kiev was the first ever ready meal. It was offered by Marks and Spencer’s in 1979. Today, it is still an ever popular ready meal but nothing compares to this homemade version. This recipe does not contain many ingredients so it is recommended that high quality ingredients are used, to make it the best it can be.
Tips
- Freezing is really important in the step by step instructions to ensure that the chicken kiev’s shape are maintained and the butter is cooled enough so it won’t seep out before being fully cooked.
- If there are gaps in the chicken breast when bashing it out, just make sure to seal them up with the egg and breadcrumb coating.
- For extra flavour, add chopped cooked bacon, sun-dried tomatoes or other herbs to the butter.
- Instead of butter, stuff the chicken with a cooled cheese sauce with chopped ham mixed through it.
- Wrap the chicken breasts in Parma ham or prosciutto before coating in breadcrumbs for more flavour and to create an extra seal to prevent any butter leakage.
- Serve with the Creamy Mash and any green vegetables. This dish goes well with broccoli or peas.
- This is also lovely served with a creamy mushroom sauce on the side.
If you liked my Chicken Kiev recipe then try out my recipes for Chicken Milanese, Mozzarella & Basil Chicken Ballotine, Griddled Asparagus, Courgette and Creamy Pesto Sauce or Nashville Hot Crispy Chicken Sandwich.
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If you have any questions about this recipe, or want to work with me, contact me at [email protected] or via Instagram.
Chicken Kiev with Creamy Mash
Classic Chicken Kiev recipe that will only ooze garlic butter when cut open. Served with the creamiest mash potato on the side.
Ingredients
For the Chicken Kiev
- 2 Chicken breasts
- 200g Butter, unsalted softened to room temperature
- 3 Garlic cloves crushed
- 1 tbsp Each of finely chopped fresh parsley, oregano and dill use any mixture of herbs you like, or just parsley
- 1/2 Lemon, juiced
- 1 tsp each Onion salt, smoked paprika and garlic powder optional
- Plain flour
- 1 Egg beaten
- Panko breadcrumbs
- Sunflower oil
For the Creamy Mash
- 350g Maris piper potatoes
- 50g Butter
- 50ml Milk or double cream
- Salt and White pepper
Instructions
For the Chicken Kiev:
- Start by making the garlic and herb butter. Mix together the butter, garlic, finely chopped herbs, lemon juice and a little salt and pepper. Place the butter on cling film and roll into two equal log shapes. Make sure it is wrapped well. Place in the freezer whilst you prepare the chicken.
- Place the chicken breasts in between two pieces of cling film. Bash with a meat tenderiser or a rolling pin until the chicken breasts are almost double the size they were and evenly thin. Season with a little salt and black pepper.
- Remove the cooled butter logs from the freezer and place a log into each chicken breast. Wrap the chicken breasts around the butter logs tightly, trying to not leave any gaps. Wrap each chicken breast well in cling film and place each in the freezer for 30 minutes to firm up.
- Lay out three plates. Put a handful of flour into one plate, the beaten egg in the next and a good handful of panko breadcrumbs in the third. Season the breadcrumbs with the onion salt, garlic powder and smoked paprika, if using.
- Once the chicken has chilled, remove the cling film. Dip each in the flour, then the egg and then the breadcrumbs. Dip back in the egg and back in the breadcrumbs a few times until well coated, making sure there are no gaps.
- Heat the oven to 200C. In a large saute pan, pour around 1-2 inches of sunflower oil so that it would come half way up the chicken kievs. Heat to 180C. Put each chicken kiev in the hot oil and fry for a couple minutes on each side until golden brown. Remove from the oil carefully and put into a baking tray. Cook for 20-25 minutes depending on the size of your chicken breasts until cooked through. Allow the chicken kievs to rest for 5-8 minutes before serving.
For the Creamy Mash:
- Peel and chop the potatoes into even sized, small chunks
- Put the potato chunks into a large pot of cold, heavily salted water. Bring to a boil and simmer for 15-20 minutes until the potatoes are soft and cooked through.
- Drain the potatoes and allow to steam dry for a couple minutes.
- If you have a potato ricer, this is the best way to get smooth mash potato. If not, put the potatoes back in the drained pot and crush with a potato masher until mashed. If lumps remain, beat with a wooden spoon until smooth. Stir through the butter, milk (or double cream) and a pinch of white pepper. Taste and add salt if needed.
