Chicken Kiev

45 min

Chicken Kiev forever

Chicken Kiev



  • 600g chicken breast fillet

  • 50g butter

  • 1 tbsp mustard

  • 1 bunch of parsley

  • salt to taste

  • pepper to taste

  • 200 g fine flour

  • 3 eggs

  • 2 tbsp milk

  • 1 pinch of salt

  • 200g breadcrumbs

  • 300 ml sunflower oil (for frying)



Mix the mustard and spices into the soft butter with a fork, then form the filling into a stick (about 1-1,5 inch thick) on a piece of baking paper and freeze in the freezer.

While the butter is freezing, flake the meat, add salt and set aside.

Divide the frozen seasoned butter into 6 rings, so that each slice of meat has enough for each. Don't forget to remove the paper. Lay the meat out, place the spicy butter in the middle and roll up. Secure with a meat pin or toothpick to prevent the stuffing from running out. Double bread them to secure the butter filling

Fry in hot oil until golden brown, remove to a paper towel-lined dish. Serve with mashed potatoes and salad. Be aware about meat pins and toothpicks.