Mary Berry’s Chicken Kiev Recipe

What is Mary Berry Chicken Kiev Recipe?

Mary Berry’s Chicken Kiev is a classic dish consisting of chicken breasts filled with a garlic and herb butter, coated in breadcrumbs, and baked or fried until crispy and golden. It’s a deliciously indulgent meal, perfect for special occasions or a hearty family dinner

What Goes Best with Mary Berry’s Chicken Kiev Recipe?

• Mashed Potatoes: Creamy mashed potatoes complement the crispy, buttery chicken perfectly.
• Green Vegetables: Serve with steamed green beans, broccoli, or peas for a fresh and healthy balance.
• Salad: A light mixed salad with a tangy vinaigrette provides a refreshing contrast.
• Roasted Vegetables: Carrots, parsnips, or roasted potatoes go well alongside.

Ingredients

For the Garlic Butter Filling:

• 100g unsalted butter, softened
• 2 garlic cloves, crushed
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh tarragon, finely chopped (optional)
• Salt and freshly ground black pepper

For the Chicken:

• 4 skinless chicken breasts
• 2 eggs, beaten
• 100g plain flour
• 100g breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying (if shallow frying)

How to Prepare Mary Berry’s Chicken Kiev Recipe

Instructions

1. Prepare the Garlic Butter:
   • In a small bowl, mix together the softened butter, crushed garlic, parsley, tarragon (if using), and season with salt and pepper.
   • Shape the garlic butter into a log, wrap it in plastic wrap, and chill in the fridge until firm.
2. Prepare the Chicken Breasts:
   • Take each chicken breast and, using a sharp knife, carefully make a deep pocket inside the thickest part of the breast, being careful not to cut through the other side.
   • Slice the chilled garlic butter into 4 portions, and insert a portion into each pocket of the chicken breasts. Seal the pocket by pressing the edges of the chicken together.
3. Coating the Chicken:
   • Preheat the oven to 180°C (160°C fan)/350°F.
   • Place the flour in a shallow dish, season with salt and pepper.
   • Beat the eggs in another dish, and place the breadcrumbs in a third dish.
   • Dip each stuffed chicken breast first into the flour, then into the beaten eggs, and finally into the breadcrumbs, ensuring they are fully coated.
4. Cooking the Chicken:
   • For Baking: Place the breaded chicken breasts on a baking tray lined with parchment paper. Drizzle with a little vegetable oil. Bake in the preheated oven for 25-30 minutes, or until golden and cooked through.
   • For Frying and Baking: Heat some oil in a large frying pan over medium heat. Fry the chicken breasts for 2-3 minutes on each side until golden. Transfer to the oven and bake for an additional 20 minutes to cook through.

Notes

• Sealing the Chicken: Make sure to press the chicken tightly around the butter filling to prevent it from leaking during cooking.
• Breadcrumbs: For extra crispiness, you can use panko breadcrumbs instead of regular breadcrumbs.
• Herbs: You can adjust the herbs in the garlic butter to your liking—thyme, chives, or dill work well too.

How to Serve Mary Berry’s Chicken Kiev Recipe

• Serve with mashed potatoes or roast vegetables and a side of fresh greens or salad for a balanced and satisfying meal.

How to Reheat Mary Berry’s Chicken Kiev Recipe

• Oven Method: Preheat the oven to 160°C (140°C fan)/320°F, place the Chicken Kiev on a baking tray, and heat for 15-20 minutes until hot.
• Avoid Microwave: It’s not recommended to reheat Chicken Kiev in the microwave, as it will cause the breadcrumbs to become soggy.

How to Store Leftovers of Mary Berry’s Chicken Kiev Recipe

• In the Fridge: Store any leftovers in an airtight container and refrigerate for up to 3 days.
• In the Freezer: You can freeze uncooked Chicken Kievs after breading them. Place them on a baking tray in the freezer until solid, then transfer to a freezer bag. Cook from frozen, adding an additional 10-15 minutes to the baking time.

Frequently Asked Questions Regarding Mary Berry’s Chicken Kiev Recipe

1. Can I make Chicken Kiev ahead of time?
   • Yes, you can prepare and bread the chicken in advance, then refrigerate or freeze it before cooking.
2. What type of breadcrumbs should I use?
   • Regular or panko breadcrumbs work well. Panko will give a crispier texture.
3. Can I bake the Chicken Kiev instead of frying?
   • Yes, you can bake it for a healthier option. Drizzle with oil to help crisp the breadcrumbs.
4. What if my butter leaks out during cooking?
   • Ensure the chicken is tightly sealed, and don’t cut too large of a pocket. Also, chilling the butter helps minimize leakage.
5. Can I use different herbs in the butter?
   • Yes, you can use other herbs like thyme, chives, or basil.
6. How do I prevent the chicken from drying out?
   • Ensure not to overcook the chicken; it’s done when the internal temperature reaches 74°C (165°F).
7. Can I use chicken thighs instead of breasts?
   • Chicken breasts work best for this recipe because they can hold the butter filling.
8. Can I use garlic powder instead of fresh garlic?
   • Fresh garlic is preferred for flavor, but you can use garlic powder in a pinch.
9. What can I serve with Chicken Kiev?
   • Mashed potatoes, roasted vegetables, or a fresh salad all pair nicely.
10. Can I freeze leftover Chicken Kiev?
    • You can freeze uncooked, breaded Chicken Kievs, but cooked leftovers won’t freeze as well.

Nutritional Information of Mary Berry Chicken Kiev Recipe (Per Serving)

• Calories: ~600 kcal
• Carbohydrates: 25g
• Protein: 40g
• Fat: 35g
• Saturated Fat: 16g
• Fiber: 2g
• Sodium: 600mg