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Crispy Butterfly Kievs

Published Friday, 31 October, 2008 by stephi jones

quick kiev recipe with a twist on the coating, delisshh



  • 4 skinless chicken breasts
  • an assortment of your favourite cheeses for grating
  • 4 cloves of garlic chopped (or)
  • 2 tbsps of garlic puree
  • small knob of butter
  • small onion (optional)
  • a pinch of salt and pepper
  • skewers
  • for a crunchy topping
  • 1 egg
  • cream cheese
  • packet of walkers ready salted crisps


Pre-Heat your oven to a medium high heat.

Butterfly your chicken breasts (cut them nearly in half but not quite) open it out and it techinally should have a sort of butterfly look to it!

rub butter over the inside of the chicken and load it up with garlic, grated cheese and onion, once filled fold the chicken breast back over on itself.

do this for all 4 chicken breasts.

poke a skewer through each kiev in order to seal them up and stop you losing your filling.

beat your egg in a bowl.

once sealed place on a baking tray and brush with egg mixture.

in a bowl crush up your crisps and add as much cream chesses as you like, mix it together slowly so as not to crush the crisps to crumbs.

smear the cheesy crisp mixture on the chicken breasts and brush with egg again.

place in the oven on a foil covered baking tray and cook for around 35-40 minutes until chicken is cooked through and the crisp coating nicely browned.


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