Chicken Kyiv
Crisp golden chicken that releases a flood of garlic and parsley butter when you cut it open.
- Time1 hr 30
- LevelMedium
- Costabout £2.13 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mash the butter with the garlic, parsley, lemon zest and half the salt. Shape into a log, wrap in cling film and freeze for 30 minutes until firm.
30 min - 2
Lay a chicken breast flat and cut a deep pocket into the thick side, without cutting through. Cut the butter into 4 pieces and push one into each pocket. Press the opening closed.
- 3
Season the chicken with the rest of the salt. Roll each breast in the flour, then the egg, then the panko. Dip again in egg and panko for a thick coat, and chill for 15 minutes.
15 min - 4
Heat the oven to 200°C (180°C fan). Brush a baking tray with the oil and heat it in the oven for 5 minutes.
- 5
Place the chicken on the hot tray and bake for 25 to 30 minutes, until deep golden and the juices run clear.
27 min 30 s - 6
Steam the beans for 5 minutes. Rest the chicken for 3 minutes, then serve with the beans. Cut in gently, as the butter will run.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.