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Chicken Kiev

Ingredients Quantity
Chicken breasts (skinless) 4 x 150 g
Salt &black pepper as required
Plain flour as required
Egg 2 pieces
Breadcrumbs 150 g
Sunflower oil for frying
For the Herb Butter
Salted butter (room temperature) 4 tsp
Garlic (finely chopped) 4 cloves
Sage (finely chopped) 1 sprig
Parsley (finely chopped) 1 sprig
Cayenne pepper a pinch
To Serve
Lemon (wedges) As required


  1. For the herb butter: mix the garlic, parsley and sage into the softened butter with the cayenne pepper. Divide the butter into 4 knobs and keep in the fridge to firm up.
  2. On a yellow chopping board, season the pieces of chicken with salt & pepper.
  3. Holding the blade of the knife flat over the board, slice the side of the chicken breast to create a long pocket. (do not slice all the way through) Open the pocket up with your fingers, and push a piece of butter into the pocket.
  4. Fold and seal back the chicken, completely covering the butter and making a nice neat parcel. Repeat with the 3 remaining breasts.
  5. Coat the pieces of chicken inflour, lightly covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off, then dip in the bread crumbs and make sure it's well breaded. (for the best result, dip the breaded chicken in egg and bread crumbs again for double coating)
  6. In a shallow pan on medium heat, shallow fry the pieces of chicken for 3-4 minutes on both sides until golden-brown. Always fry the presentation side first and then turn over.
  7. Remove from frying pan and finish in a pre heated oven at 180˚C for 10 minutes, so that with the carry over heat the inside of the chicken will cook through.
  8. Serve with a wedge of lemon.

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KSA 10:00 PM
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KSA 06:40 AM
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Replay: FRIDAY

KSA 03:00 PM
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Replay: FRIDAY

KSA 11:00 PM
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