Chicken Kiev

I posted my chicken kiev photo on the Facebook page the other night and promised you guys the recipe. Between gigs and reels, I’m only getting to post it now. (Soz) So im going to give you the recipe for a healthier chicken Kiev (and a full-fat one too ). I, ll leave it up to you which one you want to make. (for days when life is too short not to have real butter eh)

If you’ve never butterflied a chicken breast it’s so simple and I,ll give you an easy step by step guide in the method.  In fairness, loads of things work well as a filling. You can be really fancy if you want  by trying:

  • vintage cheese and walnuts whizzed up together
  • parmesan, pine nuts, basil and sundried tomato
  • cream cheese bacon and mushroom
  • cream cheese dried apricots and almonds

But honestly, you can’t beat a bit of garlic and fresh parsley butter. The recipe I,m going to give you here is per


chicken kiev. You can alter it to as many as you want to do…

Also, I’ll give you a bit of a laugh, I was trying to take a good photo of the Kievs for you guys when I was cooking them the other day. So I had the tray on the floor beside the back patio door (for good light). Well, of course, yum spotted this and hopped in for a photo! (because it’s all about her isn’t it) well, I nearly died laughing … So if you ever wonder how I cook dinners and then post  nice photos on here with kids around, the nice photos usually happen when she’s in bed 😉 ( but Such great memories to look back on eh…)

join in on the chat over in the facebook group, I would love to have you x


1 chicken breast

1 tablespoon of low-fat spread or real butter

2 crushed garlic cloves

1 small bunch of fresh parsley (about 6 leaves)

2 slices of wholemeal bread or just plain white (depending on how healthy you want to be)

1 egg

1 tablespoon of fresh thyme (a teaspoon if using dried)

1 tablespoon of fresh rosemary (a teaspoon if using dried)

1 teaspoon of garlic salt (optional)

1 teaspoon of onion powder (optional)

A good season with of salt and pepper


Crush garlic and chop you parsley, add to your butter and mix well put in a tub and chill for 15 Mins 

Pre heat oven to 180c fan and line and grease a baking tray

Butterfly your chicken breast, by slicing it in  length ways but leaving it intact on one side (so you can open and close it) open it out (like a butterfly) put a sheet of cling film over it and give it a good beating with a rolling pin to flatten it  (this is great anger management 😉 )

Whizz up the bread crumbs, fresh herbs and seasonings leave in a bowl

Whisk egg (season it with a little salt and pepper) leave in a bowl big enough to dip the chicken breast in.

Take your garlic butter and place it in the middle of the chicken breast

Now dip your breast in the egg carefully  (the chicken breast that is!!) and then in the crumb and repeat

Making sure the whole chicken breast is covered with crumb and mound it into an oval shape with your hands

Bake in the oven on your lined greased baking tray for 30 Mins .. Cut in half when cooked and watch you butter ooze out

and that’s it  Jolene x



Leave a Reply