Prep
25m
Cook
25m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Blend the butter with parsley, garlic, chilli and a pinch of salt until smooth. Roll into cling film and freeze for 15 minutes until firm enough to slice. This helps keep the butter inside while cooking.
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For
4
M
I
Chicken Kyiv
4
Chicken breast, medium, skinless
40
g
Butter
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Per Serving
Calories
595kcal
Fat
22g
Carbs
50g
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Freezing the butter is key to a proper Kyiv. If it is too soft, it will leak out. | Cooking at 170°C keeps the coating from burning while the chicken cooks through evenly. | Slice the cabbage finely for a lighter, more balanced slaw. | Add a pinch of chilli flakes or a splash of soy to the butter for extra depth if you like. | Slice the chicken and use in wraps with slaw and extra yogurt dressing. | Chop everything into a bowl with rice for a quick next-day meal. | The slaw will keep well for 1–2 days and softens slightly, which works really nicely.
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Made it?
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Thomas B
2 days ago
Very nice. Never made kievs before but it was fun to try, especially the garlic butter. Our local didn’t have the Korean BBQ rub so we search a DIY one, pretty good!
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Reply
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Prep
25m
Cook
25m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Blend the butter with parsley, garlic, chilli and a pinch of salt until smooth. Roll into cling film and freeze for 15 minutes until firm enough to slice. This helps keep the butter inside while cooking.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
Chicken Kyiv
4
Chicken breast, medium, skinless
40
g
Butter
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
595kcal
Fat
22g
Carbs
50g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Freezing the butter is key to a proper Kyiv. If it is too soft, it will leak out. | Cooking at 170°C keeps the coating from burning while the chicken cooks through evenly. | Slice the cabbage finely for a lighter, more balanced slaw. | Add a pinch of chilli flakes or a splash of soy to the butter for extra depth if you like. | Slice the chicken and use in wraps with slaw and extra yogurt dressing. | Chop everything into a bowl with rice for a quick next-day meal. | The slaw will keep well for 1–2 days and softens slightly, which works really nicely.
Only visible to you
Made it?
Cancel
Thomas B
2 days ago
Very nice. Never made kievs before but it was fun to try, especially the garlic butter. Our local didn’t have the Korean BBQ rub so we search a DIY one, pretty good!
Like
Reply
Cancel
