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Chicken Kiev:

  • Butter, softened 200.0 g
  • Garlic, puree 50.0 g
  • Parsley, finely chopped 10.0 g
  • Chicken breast 10.0 pc
  • Flour 375.0 g
  • Eggs, whisked 4.0 pc
  • Breadcrumbs, plain 300.0 g

Creamy Honey Mustard Sauce:

  • Honey 40.0 g
  • Cream 100.0 ml
  • English mustard 50.0 g

Serving Suggestion:

  • Potato Wedges
  • Green salad
  1. Chicken Kiev:

    • Combine butter, garlic puree and parsley together. Place in a piping bag.
    • Make a slight insert in the chicken breast, fill with the prepared garlic butter mix and chill for 1 hour in the fridge or cool room.
    • Season flour with Knorr Professional Crispy Coating Mix.
    • Lightly coat the filled chicken with seasoned flour, then dip in the egg wash and finally coat with breadcrumbs.
    • Place on a tray sprayed with cooking spray and bake at 160°C for 35 minutes or until cooked, depending on the size of chicken breast.
  2. Creamy Honey Mustard Sauce:

    • Combine the sauce ingredients together and simmer for 10 minutes.
  3. Serving Suggestion:

    • Serve with oven baked wedges and a green salad.