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chicken kieve cut in half

Homemade Chicken Kiev

Cowbridge Kitchen

Technically a Chicken Kiev is filled with Garlic butter and these are more Chicken Cordon bleu as they are filled with Cheese & Ham. But who cares what you want to call them, this homemade Chicken Kievs tastes delicious.

You can experiment with this recipe by changing up the Cheese for Goats Cheese and even substituting the ham for Chorizo or Prosciutto

I like to serve these with Potato Gratin or Homemade Mashed Potatoes.


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This will take about 1hr 10 minutes to make
20 mins Prep.
50 minutes Cooking time.
Cooking timer Time
This is per portion
1 chicken kiev

Calories: 715
Protein: 65g
Fat: 59g
Carbohydrates: 14g
Fiber: 0.3g
Sugar: 0.1g
Nutritional information Nutrition
This is for 1 chicken kiev Table for Two Servings
Tricky : You will need to have experience to make this recipe, practice makes perfect. Chefs hat Difficulty
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    Video may vary from this recipe

    Homemade Chicken Kiev

    The history of the Chicken Kiev is not well documented, and various sources make claims about its origin. But it seems reasonable to assume that it is a Russian recipe.

    This recipe is not technically a Kiev, as the deffinnition of a Kiev is stuffed with Garlic Butter, so this is more a Chicken Cordon bleu.

    Chicken Kiev or Chicken Kyiv is a dish made of chicken fillet pounded and rolled around cold Garlic Butter.

    We have addapted this recipe slightly so as to reproduce a more familiar type of Chicken Kiev, so we have used minced Chicken.


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    serving tray Cuisine:Russian
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    ingredients

    350 g Minced Chicken
    50 g Butter
    125 ml of Milk
    25 g Flour
    50 g grated Cheese
    75 g Diced Ham
    Golden Bread Crumbs
    Olive Oil

    Cooking Instructions

    1. You are going to need about 150 - 175 g of Minced Chicken per Kiev.
    2. Dice up the chicken breasts.
    3. Set up your Meat mincer as per manufacturers instructions.
    4. Grind up all of the Chicken.
    5. Its a good idea to run a slice of bread through the grinder in order to get the last of the chicken out.
    6. To make the filling , melt the butter in a pan.
    7. Add the flour to make a roux.
    8. Tip in the Milk and mix until it starts to thicken.
    9. Add the Cheese and Ham.
    10. Remove the filling from the heat and allow to cool. Decant the filling and put it in the fridge for a few hours (or overnight)
    11. Put the Breadcrumbs into a container then scoop out 1 tablespoon of the cold filling and set aside.
    12. Taking about 150 g of the minced chicken flatten the meat out into your hand.
    13. Put the filling ball into the centre of the pate and form the chicken around the filling so that it is inside the chicken meat.
    14. Put the Kiev into the breadcrumbs and coat thoroughly.
    15. Dip the Kiev into a pan of warm cooking oil so that it is coated in oil.
    16. Put the Kiev onto a baking tray then bake in a preheated oven @180 c for 25 - 35 minutes (From Defrosted)
    17. If the Kiev's have been frozen then add an extra 15 minutes to the cooking time.
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    Chefs Tips

    The Kiev's should be completely cooked so that the filling oozes out when cut and the meat is piping hot.

    You can replace the filling with a more traditional Garlic Butter, just combine half a block of softened butter with crushed or Lazy garlic. Divide this into 50g portions and cool in the refrigerator.


    Variations
    Filling
    Garlic Butter