Chicken Kiev


Chelsea prepared this delicious Chicken Kiev recipe by modifying Cordon Bleu Recipe which I previously published. (Thanks for the conversion and sharing Chelsea)

I had noted a side to try Chelsea's version but I totally forgot until few days back. As soon as I remembered I knew what to cook for the next dish

Chicken Kiev
100g parmesan, roughly chopped
500g chicken breast, roughly chopped
1 egg
20g flour
1/2 tsp salt

Garlic Butter
5g parsley leaves
2-3 cloves of garlic (for my palate 1 big clove or 2 small ones would be enough)
80g butter (removed from the fridge 5-10 minutes before using, chopped)


1 egg (beaten)
Bread crumbs
Extra virgin olive oil

  • Chop parmesan for 15 seconds by speeding up from 2 to 9. Set aside
  • Chop parsley and garlic for 5 seconds on Speed 7. Scrape down the sides of TM Bowl with spatula
  • Add butter and combine for 30 seconds on Speed 5. Set aside. Divide into 6 pats

  • Mince chicken for 30 seconds on Speed 4
  • Add grated parmesan, egg, flour and salt. Mix for 30 seconds on Speed 4
  • Divide into 12 equal pieces. Flatten out each into a circle (around 10cm diameter). Wet your hands to work better
  • Place garlic butter in the center of 6 of the circles. Place another circle on top of each of the garlic butter circles. Seal the ends nicely so that the butter wouldn't come out during baking

  • Cover oven tray with baking paper. Brush with a little oil
  • Dip the kiev's into beaten egg and then bread crumbs. Place them in the tray.

  • Drizzle or spray with a little oil
  • Bake in preheated oven at 180°C for 25-30 minutes (After 15 minutes passed, turn them upside down and continue to cook for another 10-15 minutes)

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