Chicken Kiev Recipe

Simon's easy chicken kiev has a crispy crumb and a rich garlic butter filling - miles better than shop-bought!

Serves 4


  • 250g butter
  • 3 cloves crushed garlic
  • Juice and zest of ½ lemon
  • 1 tbsp chopped tarragon
  • 4 x 175g chicken fillets
  • 175g fresh breadcrumbs
  • 130g polenta
  • 30g plain flour
  • 1 egg, beaten
  • Oil, for shallow-frying

For the vegetables

  • 3 carrots
  • 2 red onions
  • 1 head of celeriac
  • 75g butter
  • Juice and zest of 1 lemon


1. Blend the butter, garlic, lemon, tarragon and some salt and pepper. Roll into 4 balls, wrap in baking paper and freeze until solid (about 2 hours).

2. Preheat the oven to 180°C/gas mark 4. Bash out the chicken with a rolling pin. Sit the frozen butter in the middle of each breast, wrap the meat around and press down well.

3. Mix the breadcrumbs and polenta together. Roll the kiev in flour, egg and then the breadcrumb mixture. Repeat the process to coat twice.

4. Shallow fry the balls in oil on all sides until golden, then bake in the oven for 20-25 minutes.

5. Julienne or mandolin the vegetables, then fry in the butter and lemon for a couple of minutes.

6. Serve each kiev with the buttered vegetables on the side.

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