Chicken Kyivs

Name: Chicken Kyivs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 8
Cuisine: eastern european
Ingredients: 8 skinless, boneless chicken fillets; 225g dried breadcrumbs; 75g parmesan grated; 5 eggs beaten; 100g plain flour; pinch paprika; 4 tbsp sunflower or vegetable oil for frying; 4 garlic cloves crushed; 2 tbsp finely chopped parsley; 200g butter softened; 1/2 lemon juiced

4.50 (84)

⏱ 60 mins 🍽 Makes 8 🌶 eastern european ✅ Easy 🏷 Main course

A classic Eastern European main course, these chicken Kyivs feature chicken breasts stuffed with a homemade garlic and parsley butter, then coated in a crisp parmesan breadcrumb layer. The recipe yields eight portions, ideal for preparing ahead and freezing for a convenient midweek meal. The total preparation and cooking time is approximately 60 minutes.

Ingredients

8 skinless, boneless chicken fillets
225g dried breadcrumbs
75g parmesan grated
5 eggs beaten
100g plain flour
pinch paprika
4 tbsp sunflower or vegetable oil for frying
4 garlic cloves crushed
2 tbsp finely chopped parsley
200g butter softened
1/2 lemon juiced

Method

Combine the garlic butter components in a bowl with seasoning. Mash them together thoroughly with a fork, then form the mixture into two log shapes using cling film for assistance. Wrap them securely and refrigerate or freeze until completely solid. This step can be completed up to three days ahead. Once firm, cut each log into eight equal slices.
Position a chicken breast on your board. Carefully create a deep internal pocket by inserting a knife point into the thicker end and sliding it halfway through the fillet. Take care not to pierce through the other side to prevent butter leakage during cooking. Do this for all the breasts. Insert two butter discs into each pocket, then press to seal the opening shut with your fingers. Set the prepared breasts aside.
On one plate, combine the breadcrumbs and grated parmesan. Pour the beaten eggs onto a second plate. On a third, mix the plain flour with paprika and salt. Coat each breast first in the flour, then the egg, and finally the breadcrumb mixture. Repeat this coating process to give each Kyiv a double layer for extra crispness and to better contain the butter. Refrigerate for at least 1 hr before cooking, or freeze at this stage.
For cooking, preheat your oven to 180C/160C fan/gas 4. Warm the oil in a large frying pan. Fry the Kyivs for 2-3 mins on each side until they achieve a golden colour, working in batches if necessary. Move them to a baking tray and finish in the oven for 20-25 mins until thoroughly cooked.

Nutrition (per serving)

Calories549 kcal

Fat35 g

Saturates17 g

Carbs31 g

Sugars2 g

Fibre2 g

Protein30 g

Sodium400 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineeastern european