Chicken Fillet Kiev

Chicken Fillet Kiev


1 person made this

Chicken fillet Kiev is simply fillets stuffed with butter and herbs then cooked. If you don't want to deep fry them they can also be baked.

Serves: 6 

  • 120g butter
  • 2 tablespoons chives, chopped
  • 6 boneless, skinless breast fillets
  • salt and pepper, to taste
  • 2 eggs
  • 1/4 cup water
  • 1/2 cup flour
  • 3 cups breadcrumbs
  • oil, for deep frying

Preparation:30min  ›  Cook:10min  ›  Extra time:1hour freezing  ›  Ready in:1hour40min 

  1. Cream the butter with the chives. Lightly pound out the breast fillets and sprinkle with salt and pepper.
  2. Place about 2 tablespoons of chive butter in the centre of each fillet and fold over the edges to enclose. Place the stuffed fillets in the freezer for a while before crumbing.
  3. Beat the eggs and water together. Lightly coat the fillets with flour, then dip in the egg mixture. Finally, roll in breadcrumbs.
  4. Deep fry the fillets until golden brown, about 10 minutes.

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