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Chicken Kiev


Crispy chicken stuffed with our smooth cream with herbs



- Chicken breast 2 units 
- Butter, 3 tablespoons
- Egg, 2 units  
- Chives, 1/2 tbsp
- Flour, 1 tablespoon   
- Thyme, to taste
- Olive oil, 5 tablespoons
- Ground pepper, to taste
- Chopped parsley, 1/2 tbsp
- Bread crumbs, 2 tablespoons


Mix the butter with the garlic, parsley, chives and 1 tablespoon thyme, season with salt and pepper and stir.

Put the butter on plastic wrap, form a rectangle, wrap and put 15 minutes in the freezer.

Meanwhile open breasts, forming fillets. Cut the butter lengthwise into 4 pieces and put a piece on top of each
breast; roll up and tuck the ends inward.

Beat the eggs and season, add the flour in a bowl and add pepper. Put the bread crumbs on another plate.

Pass the rolls in flour, then in egg and finally the bread crumbs until well covered; leave
stand for 1 hour in the fridge and fry slowly in hot oil.

If you want to accentuate the flavor of the chicken, mix in the breadcrumbs, chopped herbs to taste.