Homemade chicken Kyiv recipe | Jamie Oliver chicken recipes (2024)

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Chicken Kyiv

Pure indulgent pleasure

Pure indulgent pleasure

“Quality chicken stuffed with garlicky butter and crispy bacon, coated in golden breadcrumbs. Delicious! ”

Serves 4

Cooks In1 hour 10 minutes plus chilling

DifficultyNot too tricky

Jamie's Comfort FoodChickenDinner PartySt. George's DayPorkChicken breast

Nutrition per serving
  • Calories 878 44%

  • Fat 12.2g 17%

  • Saturates 4.7g 24%

  • Sugars 10.3g 11%

  • Protein 55.5g 111%

  • Carbs 49.7g 19%

Of an adult's reference intake

recipe adapted from

Jamie's Comfort Food

By Jamie Oliver

Tap For Method

Ingredients

  • 4 rashers of smoked streaky bacon
  • olive oil
  • 4 x 150 g skinless chicken breasts , (I got mine from the butcher with the bone in, but either way is fine)
  • 3 tablespoons plain flour
  • 2 large free-range eggs
  • 150 g fresh breadcrumbs
  • sunflower oil
  • 2 large handfuls of baby spinach , or rocket
  • 2 lemons
  • BUTTER
  • 4 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 4 knobs of unsalted butter , (at room temperature)
  • 1 pinch of cayenne pepper
  • BROCCOLI MASH
  • 800 g Maris Piper potatoes
  • 1 head of broccoli
  • 1 knob of unsalted butter

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie's Comfort Food

By Jamie Oliver

Tap For Ingredients

Method

  1. Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove.
  2. For the butter, peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.
  3. Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket (for extra guidance, watch the how-to video below).
  4. Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter and giving you a nice neat parcel. Repeat with the 3 remaining breasts.
  5. Preheat the oven to 180°C/350°F/gas 4.
  6. Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated.
  7. Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through. You can bake them completely in the oven and skip the frying altogether, you just need to drizzle them with olive oil and bake for about 20 minutes – they won’t be as golden, but they’ll be just as delicious.
  8. Meanwhile, peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, or until tender.
  9. Chop up the broccoli and add it to the potatoes for the last 8 minutes. Drain and leave to steam dry, then return to the pan and mash with a knob of butter and a pinch of salt and pepper.
  10. Divide the mash between your plates and place a Kyiv on top of each portion. Lightly dress the spinach leaves or rocket in a little oil and lemon juice, then sprinkle over the top as a salady garnish. Serve with a wedge of lemon on the side.

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recipe adapted from

Jamie's Comfort Food

By Jamie Oliver

Related video

Ultimate chicken kiev: Kerryann Dunlop

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Homemade chicken Kyiv recipe | Jamie Oliver chicken recipes (2024)

FAQs

How is a chicken Kyiv traditionally produced? ›

Chicken Kiev is made from a boned and skinned breast which is cut lengthwise, pounded and stuffed with butter. Western recipes usually call for garlic butter, while in Russian ones regular butter is used. Herbs (parsley and dill) can be added to the butter. In some American recipes butter is replaced by blue cheese.

How long does chicken Kiev take to cook? ›

Pre-heat fan forced oven to 180°C. Place Kievs onto grease proof paper on an oven-proof tray. Spray with a small amount of olive oil. Once oven is heated, place Kievs in oven and cook for 25-30 minutes.

What's the difference between chicken cordon bleu and chicken Kiev? ›

What's the difference between Chicken Cordon Bleu and Chicken Kiev? Chicken Cordon Bleu, as you will see below, is made by folding chicken breast around ham and cheese. Chicken Kiev is made by forming a log of herb butter and folding chicken breast around that instead.

What is the difference between chicken Kiev and Kyiv? ›

At least that's how they'll tell you to pronounce it in Ukraine. Because in Putin's homeland, they call it “Kiev”, a transliteration from the Russian. So if you're pro-Russia, it's Kiev; if you're backing Ukraine, it's Kyiv. “I'll have the salmon tartare and then the chicken Kyiv, please,” I asked demonstrably.

How do you stop chicken Kiev from leaking in the oven? ›

Most often, people have issues with the herb and garlic butter leaking out of the chicken breast while it is baking. I have tried many ways to avoid this, but the trick that works the best for me is to stuff the opening where the herb and garlic butter with the chicken breast tender.

How to cook chicken Kiev from butcher in the oven? ›

Place kiev in an oven dish in a 180 degree preheated oven. You can cut some small roast veggies to place in the dish as well. Cook for around 45 minutes or until the crumbs have crunched.

How do you cook Kievs without them bursting? ›

Stab the top of them with a fork before you put them in the oven. The middle contains air along with the garlic butter, having holes in the top (from the fork) allows the gas to expand without splitting the kiev and letting the butter out.

How do you know when chicken Kiev is cooked? ›

Alternately, this is a time when a thermometer comes in handy. Once again only pierce a little way into the flesh. The internal temperature of cooked chicken is 75 degrees Celsius. Because the chicken will continue to cook after it comes out of the oven you can take it out at about 70 degrees and allow it to rest.

What temperature do you bake frozen chicken Kiev? ›

Conventional Oven

Preheat oven to 375 F. Remove frozen raw breast(s) from pouch(es). Line with foil and place each breast at least 2 inches apart on a flat metal baking sheet. Bake 1-2 pieces for 28to 30 minutes and 3-6 pieces for 32 to 34 minutes.

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