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Quick chicken Kiev recipe

Quick chicken Kiev recipe

36 ratings

See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 500 calories / serving
  • Freezable


  • 2tbsp vegetable oil
  • 4 skinless chicken breasts
  • 100g (3½oz) breadcrumbs
  • 25g butter, softened
  • 1 clove garlic, crushed
  • 1tbsp fresh parsley, finely chopped

For the potatoes

  • 1kg (4lb) small, waxy potatoes
  • vegetables of your choice, to serve

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    4g 20%
  • Sugars

    2g 2%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 55.5g Protein 43.5g Fibre 4.9g


  1. Preheat the oven to gas 6, 200ºC, fan 180ºC.
  2. Rub a little oil over each chicken breast and season. Spread the breadcrumbs on a plate and press each chicken breast into them until covered all over. Place the crumbed chicken on a lightly oiled baking sheet and bake for 20-25 minutes, until just cooked through.
  3. Meanwhile, use a fork to mash together the butter, crushed garlic and parsley. Place on a piece of clingfilm and roll up to form a log. Put in the freezer for 5-10 minutes to firm up.
  4. Cut the garlicky butter into 4 slices and place one on top of each chicken breast. Return the chicken to the oven until the butter starts to melt and the chicken is cooked through, with no pink showing (about 3-5 minutes).
  5. Serve with boiled new potatoes and vegetables of your choice.

See more chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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