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Chicken Kiev (Easy Version)


Easy Chicken recipe, easy foe me to make and less time consuming than traditional Chicken Kiev.













Trans-fat Free


2 each chicken breasts
boneless and skinless
¼ cup butter
or margarine, softened
1 clove garlic
finely chopped
1 tablespoon parsley leaves
finely chopped
1 large eggs
1 cup milk
1 cup bread crumbs
3 tablespoons vegetable oil


To get four chicken breast pieces from two breasts and thin them at the same time: using the palm of your hand with your fingers raised press down on the thickest part of the breast, then cut lengthwise halfway splitting the entire breast in half.

Mix the garlic and parsley into the butter, when well mixed, spread the mixture over each side of the chicken breasts and place each breast on top of each other then place them in the fridge until ready to crumb.

Beat the egg and milk together in a bowl and place the breadcrumbs on a plate next to the bowl, have another plate alongside to place the crumbed chicken on.

Dip one chicken piece at a time into bowl of mixed egg and milk, remove and place on crumbs and press into crumbs to coat, once coated turn over and press other side in to coat well then place on spare plate and continue.

When all chicken pieces are coated, place in fridge until ready to cook.

Heat the oil in a skillet over medium, when oil is hot place in the crumbed chicken with a little space between each piece and cook about 6 minutes each side.

( Add more oil if needed and turn heat down if crumbs are burning ).


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 41458% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 354mg 15%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 41g
Vitamin A 12% Vitamin C 2%
Calcium 14% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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