Chicken Kiev With Baked Paella Rice
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Chicken Kiev

The reward of this chicken Kiev is when you cut it open and the butter oozes out
Author: an original recipe from Lavender and Lime


  • 125 g flour
  • Salt and freshly ground black pepper to season
  • 1 egg
  • 30 g stale bread
  • 15 g Parmesan cheese grated
  • 5 mls olive oil
  • Finely grated zest of 1 lemon
  • 2 chicken breast fillets
  • 2 slices garlic parsley butter *


  • Preheat the oven to 200° Celsius
  • Place the flour into a bowl, season generously and set aside
  • Crack the egg into a bowl, whisk to slacken and set aside
  • Place the bread into a blender, and blitz until fine
  • Tip into a bowl and add the Parmesan, oil and lemon zest
  • Mix to combine and set aside
  • Slice into the chicken fillets to create a pocket
  • Place a slice of the butter into each one, and press the flesh together to seal
  • Using one hand, place the fillet into the flour and lightly coat
  • Now use your other hand and dip the fillet into the egg, making sure the pocket is sealed
  • Use your dry hand to dip the fillet into the crumbs, and give it a generous coating
  • Place the fillet onto a lined baking tray and repeat with the other one
  • Once both are dredged, place into the oven and bake for 30 minutes
  • Remove from the oven and serve straight away


* about 15g each, depending on the thickness of your chicken breasts