Classic ‘60s Garlic Butter Chicken Kiev

This golden, buttery, retro chicken dish really needs to make a comeback
Chicken Kiev

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Chicken breasts stuffed with garlic butter and crispy bacon, and coated with golden breadcrumbs may just be our favorite-ever classic ‘60s dish.

This recipe is courtesy of Jamie Oliver.

4
Servings
139
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 rashers smoky bacon
  • Olive oil
  • 4 cloves garlic, peeled and finely chopped
  • 15 Grams flat-leaf parsley, chopped
  • 4 Tablespoons unsalted butter, at room temperature
  • 1 pinch cayenne pepper
  • 4 skinless chicken breasts
  • 4 Tablespoons all-purpose flour
  • 2 large free-range eggs
  • 150 Grams fresh breadcrumbs
  • Sunflower oil

Directions

Heat a skillet over a medium high heat. Add a drizzle of olive oil. Fry the bacon until golden and crisp.

Mix together the garlic, parsley leaves, butter, and cayenne pepper. Put in the refrigerator to firm up.

Set the chicken breasts out on a board. One by one, pull back the loose filet on the back of the breast. Put your knife in the opposite direction and slice to create a long pocket. Open up the pocket with your fingers.

Cut the butter into 4 equal portions. Push one piece of the butter into the pocket in the chicken, followed by a crumbled rasher of bacon. Fold and seal the chicken back up, covering the butter. Repeat with the 3 remaining chicken breasts.

Preheat the oven to 350 degrees F.

Place the flour in one shallow bowl. Whisk the eggs in another. Put the breadcrumbs in a third. Evenly coat each chicken breast in flour, then beaten egg, and finally in breadcrumbs.

Shallow-fry the chicken breasts in 2 centimeters of sunflower oil set over a medium-high heat, for a couple of minutes on each side, until lightly golden. Transfer to a baking tray and bake in the oven for 10 minutes, until cooked through.

Nutritional Facts

Total Fat
2g
3%
Carbohydrate, by difference
25g
19%
Protein
5g
11%
Vitamin A, RAE
101µg
14%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
156µg
100%
Calcium, Ca
93mg
9%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
79µg
20%
Iron, Fe
5mg
28%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
74mg
11%
Selenium, Se
6µg
11%
Sodium, Na
131mg
9%
Water
37g
1%
Zinc, Zn
1mg
13%

Garlic Butter Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Garlic Butter Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!