Chicken Kiev with Chilli

    Chicken Kiev with Chilli


    2 people made this

    I like to spice my chicken Kiev up a little so I add chilli to my garlic butter for a bit of extra kick. Any levft over butter can be used to make garlic bread.

    Serves: 4 

    • Chilli Butter
    • 125g butter
    • 2 garlic cloves, crushed
    • 1/2 small red chilli, finely diced
    • 1/2 small green chilli, finely diced
    • 2 teaspoons fresh chopped parsley
    • salt and ground pepper, to taste
    • Chicken
    • 4 skinless chicken breasts
    • 2/3 cup (85g) flour, sifted
    • salt and ground pepper, to taste
    • 2 eggs, beaten
    • 4 cups (250g) fresh breadcrumbs
    • 2 tablespoons oil

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Chilli Butter: First make the chilli butter by softening the butter with a fork then add the garlic, chillies, parsley, salt and pepper, and mix together.
    2. Take a piece of plastic wrap and put the garlic butter into it and roll it up into a sausage shape then freeze for 10 minutes or until needed.
    3. Chicken: Preheat oven to 200 degrees C.
    4. Place the chicken breast between 2 pieces of plastic wrap and bash them out a little. With a sharp knife make a slit in the chicken breast, large enough for a small knob of the chilli butter to go.
    5. In 3 separate bowls put the flour (seasoned with salt and pepper), eggs and breadcrumbs.
    6. Take the chilli butter from the freezer and cut slices large to fit the slits you made in the chicken.
    7. Put the chilli butter into the chicken breasts then coat each breast in the egg, then the flour, then the egg again, then into the breadcrumbs; you may want to do another dip of the egg then breadcrumbs depend how much breadcrumb coating you prefer.
    8. Heat oil in a frypan and fry the breasts two at a time just to brown the outside.
    9. After they’re fried, place them all in a baking tray and bake in the preheated oven for 20 to 25 minutes or until cooked through.

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