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Recipe: Chicken Kiev

Chicken Kiev served with sautée potatoes and cucumber prepared by Timmika.

Chicken Kiev is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. 

Serves 1 - 2 people

Recipe: Chicken Kiev


1 chicken breast 
seasoned flour
1 egg, whisked
1 cup breadcrumbs
oil for shallow-frying

for the savoury butter:
40g soft butter
1 clove garlic, crushed
squeeze of lemon juice
salt and freshly cracked pepper
1 good tablespoon chopped parsley


  • Preheat the oven to 200°C.
  • Prepare the garlic butter and remove the inner filet from the chicken breast. Cut a pocket into the breast from the back side with a sharp knife. Mould the butter into the pocket, and seal it by covering the pocket with the inner filet.
  • Dip the chicken in the seasoned flour, then in the egg wash, followed by the breadcrumbs. Repeat
    this process to ensure a good coating.
  • Pan-fry the chicken in hot oil until golden brown.
  • Bake in the oven for about 12-15 minutes or until the butter has melted inside the chicken.
  • Serve with Cooked Cucumber, Dill and Sorrel.

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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