Chicken Kiev with New Potatoes

This recipe works in combination with: Bacon, Pea & Mint Risotto, Carbonara al Funghi, Porcini & Sage Stuffed Chicken. This recipe features in these meal plans: Bistro Favourites.

Home-made chicken kiev with a garlic and herb filling, served with buttered new potatoes and peas.


  • 1 skinless chicken breast fillet
  • 3 medium new potatoes (approx 70g each), quartered
  • 50g of frozen peas
  • 3 tbsp breadcrumbs
  • 1 free range medium egg, beaten
  • 50g of butter
  • 1 x small garlic clove, finely chopped
  • 2 tbsp fresh parsley
  • 1 tbsp plain white flour
  • 1/2 tsp lemon juice
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Oven temp: 200c
  • Price per person: £3.52
  • Store cupboard: Cook's
  • Calories per serving: 1210
  • 5-a-day per serving: 0.6
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Chicken Kiev photo

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  1. Mix the parsley, lemon juice, garlic and butter together with a pinch of salt and pepper.
  2. Preheat the oven. Using a sharp knife, cut a pocket into the side of the chicken breast and spoon in half the butter mix.
  3. Dip the chicken breast in the flour, coat in the beaten egg and then the breadcrumbs. Season with salt and pepper and put the kiev in an ovenproof dish. Bake for 20 minutes, or until thoroughly cooked.
  4. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Halfway through prepare the peas according to the packet instructions.
  5. Place the chicken kiev on a plate, top with the remaining garlic butter and serve alongside the new potatoes and peas.

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