May’s recipe of the month: Chicken Kiev

Harveys’ Chicken Kiev

Chicken Kiev
200g Chicken breast
1 tsp Garlic puree
1 x 250g Butter pack
2 eggs
Plain flour

To make Garlic Butter:
Add 1 tsp of garlic puree to 1 pack of butter, mix well, wrap in cling film and put in the fridge to set. 1 pack will make at least 6 kievs

Chicken Kiev:

Into separate bowls put the flour, breadcrumbs and the lightly beaten eggs, cut a small incision into the chicken breast and fill with the garlic butter.

Carefully dip the breast into the flour first, pat off any excess flour, then into the egg, making sure it covers the whole chicken breast, then finally into the breadcrumbs, make sure the entire chicken breast is covered,

Place on cling film and into the fridge to set.


Deep fry the chicken for 5 mins at 170 degrees, then drain well and finish in the oven for 10-15 mins, check to make sure the chicken is cooked all the way through,


Once cooked a chicken kiev can be served in many ways, we serve either with chips and peas, or with a salad