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Chicken Kiev     HT  MC Russian   90mins


Serves  4     Hot   Poultry  Herbs  Main Course  Russia  Eastern Europe



125g/5oz Butter, softened

2 Garlic Cloves, crushed

1 tbsp Parsley

Salt and Pepper

2 tbsp Lemon Juice

4 Boneless Chicken Breasts, skinned

Oil for deep frying

Plain flour to coat

1 Egg, beaten

4 tbsp Fresh White Breadcrumbs




1. Place the butter, lemon juice, garlic, parsley, salt and pepper in a bowl and mix well. Form into a cylinder, wrap in foil and place in the freezer for 1 hour.


2. Place each chicken breast between dampened greaseproof paper and beat with a rolling pin or mallet to flatten them out. Refrigerate for at least 30  minutes.


3. Preheat the deep fryer to 170C, 350F. Remove the butter from the freezer and cut into four. Place one piece of butter on each flattened chicken breast then roll up and secure with a cocktail stick.


4. Coat each piece of chicken in flour then dip in the beaten egg and finally roll in the breadcrumbs to thoroughly coat, pressing well. 


5. Deep fry for 15 minutes until golden brown. Drain on kitchen paper and serve immediately being sure to warn the diners or the hot filling.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Russian  Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

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