Chicken Kiev

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

  • About

You can shallow-fry or deep-fry your Chicken Kiev to produce a crisp coating for the chicken and garlic butter, which bursts with succulence and flavour as you cut into it.


  • 4 skinless chicken breasts fillets
  • 120 g (4 oz) plain flour, seasoned with salt and


  1. Remove the thin fillets (tenderloins) from the underside of the chicken breasts and place them on lightly oiled plastic wrap or greaseproof paper. Gently flatten them with a cutlet bat or small heavy-based pan and put in the refrigerator.
  2. To make the garlic butter, soften the butter, then add the garlic, parsley, salt and pepper, and mix well. Spoon the butter