This easy baked chicken kiev recipe gives you delicious home-made chicken kievs that are so much healthier than shop bought ones. Ready in just over an hour you’ll never know the difference and your waistline will thank you too.
I’ve used less butter and also wholemeal breadcrumbs instead of white ones in this easy baked chicken kiev recipe. That means they have less saturated fat but still have a delicious golden crunchy coating.
I remember when I was younger that chicken kievs for our family were always a favourite. They proved to be a really quick and easy dish that my brother and I could easily shove in the oven whilst our mum and dad were out working late and that would be dinner sorted out for us both.
Of course they were shop bought ones for convenience. And now that I can, I prefer to make my own.
This easy baked chicken kiev recipe shows you how I make them for Lady Lynne and myself. Just double up the recipe if you are making for a family of 4!
I found that by using less butter in this easy baked chicken kiev recipe there’s still plenty of flavour and that delicious butter is still enough to ooze out of the chicken whilst cooking!
But the difference here is that your plate isn’t swimming in the stuff!
So it’s currently Sunday morning and I’m writing this from our fantastic room in the Crown and Mitre in Carlisle.
Lady Lynne and I did the full last part of the Hadrian’s Wall walk from Carlisle to Bowness on Solway yesterday. By the time you read this I’ll be editing those photos for publishing on Thursday.
It was a fantastic 13 mile walk that we completed in just under 5 hours with a pint at the end! 🙂
The weather provided a cool light breeze which still meant wearing a fleece jacket was necessary during some of the more exposed parts of the walk such as along the shore.
But in the more sheltered and warmer forests and fields of stunning English countryside we were able to actually walk bare armed in the sunshine.
Anyway I’ll give you the full low down on Thursday and I hope you folks had an equally excellent weekend too!
- 2 lean, skinless chicken breasts (approx. 150g each)
- 2 tbsp. unsalted butter
- 2 cloves garlic, crushed
- 1 tbsp. freshly chopped parsley
- 1 egg, beaten
- Wholemeal breadcrumbs (approx. 50g – but depends on the size of your chicken breasts)
- 1 tbsp. olive oil
- Gently melt the butter and garlic together in a small saucepan, add the parsley and pop into your freezer for 10 to 15 minutes to harden slightly.
- Slit the chicken breasts from the side with a sharp knife to create a pocket (but not all the way along) and divide the slightly hardened parsley butter mixture in half and fill each chicken breast pocket with the mixture.
- Coat the chicken breast in egg wash, then roll in the breadcrumbs.
- Cling film each chicken breast and pop into the fridge for 20 minutes to rest.
- Pre-heat oven to 200C (fan) and lightly grease a baking tray.
- Heat the olive oil in a frying pan.
- Remove cling film from chicken and brown each side in the pan. About 3 minutes each side.
- Then transfer the chicken breasts to the baking tray and cook in the oven for 20 – 25 minutes until golden brown.
- When ready transfer to serving plates and pour any of the melted butter from the tray over the top.
- Delicious served with sweet potato fries and/or a fresh iceberg lettuce salad.
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