Believed to have originated in Kiev, then later adopted by the French, the Chicken Kiev made its name in British kitchens in the 70s and never really left. There’s a reason for that.
Ours is made fresh in-house. A proper chicken breast, filled with garlic and herb butter, then coated in golden breadcrumbs. When you cut into it, the butter should run – that’s how you know it’s done right.
Bake at 180°C for 25–30 minutes until hot and crisp. Let it rest before serving. Good with mash, peas, or a slice of crusty bread.
