Chicken Kievs

From Lakes on a plate episode 13: Day out


  • 4 chicken breasts, skinless and boneless
  • 125g butter, softened
  • 1 red chilli
  • Juice of ½ lemon
  • 1 handful sorrel leaves
  • 100g plain flour
  • 3 eggs, lightly beaten
  • 400g breadcrumbs


  1. Using a sharp knife cut a hole in the thick end of the chicken breasts towards the other end to create a pocket for the butter.
  2. To make the butter, place the butter, chopped chilli, lemon juice and chopped sorrel in a bowl and mix together.
  3. Scoop into a piping bag.
  4. Squeeze the flavoured butter into the pockets you have made in the chicken breasts, being carefull not to overfill them.
  5. When all the chicken breasts are filled roll them in the flour, then the beaten egg and finally the breadcrumbs.
  6. Heat a non-stick fry pan with some olive oil and when hot add the chicken. Cook until golden on both sides and transfer them to a baking tray and finish cooking in a moderate oven for 15-20 minutes until cooked.