Chicken Kiev

Chicken Kiev

Another tasty recipe from the renal dietitians at Salford Royal.  This week we have Chicken Kiev, a great family favourite.

Chicken Kiev – Adapted from

Serves 4

Chicken Kiev


75g (8oz)unsalted butter, at room temperature

3garlic cloves, crushed

4 tbsp finely chopped flat-leaf parsley leaves

4 boneless skinless chicken breasts

75g (3oz) plain flour, plus extra for mixing if needed

2eggs, beaten

150g (5oz) fresh breadcrumbs

Sunflower oil, for frying

A pinch of salt and black pepper

Vegetables to serve



  1. In a bowl, beat the butter, garlic and parsley together until evenly combined. Season sparingly with salt and pepper. Transfer to a sheet of cling film and roll into a sausage shape, then place in the freezer for 15 minutes.
  2. Meanwhile, butterfly each chicken breast: place on a chopping board and use a sharp knife to slice into the thicker side; holding the knife parallel to the board, slice across the breast horizontally, taking care not to cut all the way through, until you can open it out like a book. Then place each chicken breast between two sheets of cling film and bash with a rolling pin until completely flattened, taking care not to tear the chicken or create any holes.
  3. Unwrap and divide the frozen butter into four pieces. Place one on each chicken breast, then wrap the flesh around the butter to fully enclose it. If you like, mix a little flour with water to create a paste to help stick the chicken in place. Place the chicken in the freezer for 15 minutes to firm up.
  4. Preheat the oven to 200˚C/180˚C fan/gas 6.
  5. Put the flour, beaten egg and breadcrumbs in separate bowls. Carefully coat the chicken breasts first in the flour, then in the beaten egg and finally in the breadcrumbs.
  6. Fill a large deep pan with oil and place over a medium–high heat. Once heated place the chicken into the pan, seam side down, and fry for 6 minutes, turning now and again, until it is golden and crisp all over.
  7. Put the chicken into a roasting tin. Bake for 12 minutes or until cooked through. Serve immediately, with a portion of boiled broccoli, carrots or mangetout.
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