• 6servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, H, C, D, E
MineralsFluorine, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200 g softened butter

  2. 1 large bunch flat-leaf parsley , about 40g, finely chopped

  3. 1 bunch chives , about 25g, finely chopped

  4. 1 1/2 lemons , grated zest and juice

  5. 6 cloves garlic , crushed

  6. 6 large skinless chicken breasts , preferably corn-fed

  7. 200 g plain flour

  8. 5 eggs

  9. 300 g breadcrumbs

  10. 1 tbsp finely chopped rosemary

  11. 1-2 tbsp sunflower oil

  12. 1 savoy cabbage

  13. 1 lemon , cut into wedges, to serve

Instructions Jump to Ingredients ↑

  1. For the garlic butter: in a bowl, mix the butter with the parsley, chives, lemon zest, juice and garlic. Season with salt and freshly ground black pepper.

  2. Divide the mixture into six portions and place each portion on a piece of cling film. Roll each portion into a log shape, roughly 2cm x 6 cm, and wrap tightly in the cling film. Transfer to the freezer for about 30 minutes, or until hard.

  3. For the chicken: use a small, sharp knife with a narrow blade to make an incision down the length of each chicken breast.

  4. Insert a log of garlic butter in each incision then place each breast on a piece of cling film. Roll the breast tightly in the cling film, making sure the garlic butter is covered by the breast meat, then twist the ends of the cling film tightly, like a Christmas cracker. Place in the freezer for half an hour to firm up.

  5. To coat the chicken breasts in breadcrumbs, get three shallow, wide bowls and arrange them alongside each other. Tip the flour into the first bowl and season generously with sea salt and freshly ground black pepper. In the second bowl, lightly beat the eggs with 1 tablespoon of water. Put the breadcrumbs and rosemary into the third bowl.

  6. Remove the chicken breasts from the freezer and unwrap (the chicken should feel semi-solid). Take one chicken breast and roll it in the flour, then dip it in the egg and coat it in the breadcrumbs. Dip it in the egg once more and finish with a second coating of breadcrumbs. Place on a large plate.

  7. Repeat with the remaining chicken breasts then cover and chill for at least an hour.

  8. Preheat the oven to 180C/160C fan/gas 4. Cover a large baking tray with greaseproof paper and arrange the chicken breasts on the tray. Drizzle over the sunflower oil and bake for 25-30 minutes, or until the breadcrumbs are crisp and golden brown and the chicken has completely cooked through.

  9. For the cabbage: while the chicken is cooking, trim the bottom of the cabbage stem and pull off any tough outer leaves. Cut the cabbage in half, through the core, then cut each half into three wedges.

  10. . Bring a large pan of salted water to the boil. Drop the wedges of cabbage into the water, cover and boil for 4-6 minutes, or until just tender. Drain.

  11. . Serve the chicken kievs on warm serving plates with the cabbage and wedges of lemon alongside.


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