Chicken Kiev with Spicy Chilli Butter

    Chicken Kiev with Spicy Chilli Butter

    (2)
    1save
    40min


    4 people made this

    About this recipe: Try my Chicken Kiev recipe. I make up my own garlic butter with fresh chillies (add as much or little chillies according to your taste) and freeze it. Then I use the butter as I need, for this recipe & for homemade garlic bread.

    Ingredients
    Serves: 4 

    • 125g butter
    • 2 garlic cloves, crushed
    • ½ small red chilli, finely chopped
    • ½ small green chilli, finely chopped
    • 2 tsp fresh chopped parsley
    • ground pepper & salt to taste
    • 4 skinless chicken breasts (plump ones are best)
    • 2 eggs, beaten
    • 2/3 cup (85g) flour, sifted
    • salt & pepper
    • 4 cups (250g) fresh breadcrumbs
    • 2 tbsp oil

    Directions
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Firstly, make the garlic/chilli butter by softening the butter with a fork; add the garlic, chillies, parsley, salt and pepper, then mix together.
    2. Take a piece of plastic wrap and put the garlic butter onto it & roll it up into a sausage shape & freeze for 10mins or until needed.
    3. Preheat oven to 200 degrees C.
    4. Place the chicken breast between 2 pieces of plastic wrap and bash them out a little.
    5. With a sharp knife make a slit in the chicken breast, large enough for a small knob of the garlic butter to go.
    6. In 3 separate bowls put the flour (seasoned with salt and pepper), eggs and breadcrumbs.
    7. Take the garlic butter from the freezer and cut off slices large to fit the slits you made in the chicken.
    8. Put the garlic 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.
    9. Heat oil in a frypan and fry the breasts two at a time just to brown the outside.
    10. After they’re fried, place them all in a baking tray and bake in the pre-heated oven for 20-25mins or until golden brown.
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    Reviews and ratings
    Global ratings:
    (2)

    Reviews in English (3)

    by
    8

    This was really nice and much better than shop bought will be making this one again, everyone enjoyed it. thanks  -  22 Feb 2010  (Review from Allrecipes UK | Ireland)

    by
    5

    everyone loved it sooooo much better than shop bought will defo be making it again (little tip i toasted my breadcrumbs a little before i put them on the chicken makes the crumb stay on better i think )and also iv added some herbs to the breadcrumbs just to try somehting different luvly both ways  -  18 Apr 2013  (Review from Allrecipes UK | Ireland)

    by
    0

    Very messy to make but the plates were well and truly cleaned & comments like delicious, scrummy and those were banging made it worth while so I'll definitely be making these again however I think I'll take a leaf out of Tracy Mitchell's book and trying toasting the breadcrumbs next time. Lovely thank you.  -  16 Feb 2016  (Review from Allrecipes UK | Ireland)

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