Chicken Kiev with mustard mayo

Prep time
Cook time

Chicken Kiev may sound complicated, but it’s straightforward to make and a real crowd-pleaser.


  • 30g butter, softened
  • 2 garlic cloves, minced
  • 30ml parsley, finely chopped
  • 4 chicken breasts
  • 125ml flour
  • 2 eggs, whisked
  • 2 cups panko bread crumbs
  • 100ml canola oil
  • salt and pepper
  For the mayonnaise:
  • 1 cup mayonnaise
  • 15ml wholegrain mustard
  • 15ml Dijon mustard
  • 15ml lemon juice
  For the salad:
  • 45g rocket
  • Parmesan, shaved
  • 10 cherry tomatoes, halved
  • lemon dressing


  • Mix the butter, garlic, parsley together. Season with salt and pepper, and roll into a sausage in cling wrap. Place in the fridge to chill until firm – about 1 hour.
  • Start preparing the chicken breasts. Place them on a chopping board and make an incision on the side of each to form a pocket for the butter.
  • Slice the butter into 8 discs. Place 2 slices into each chicken breast ‘pocket’.
  • Dip each stuffed chicken breast in the flour; then in the eggs; and lastly in the panko crumbs, covering each breast evenly with the different layers. Place them on a tray and chill for at least an hour.
  • Preheat the oven to 180°
  • Place the oil in a large pan over medium-high heat.
  • Fry the chicken for 2 minutes on each side, until golden. Place them back on the tray and bake in the oven for about 20 minutes, or until cooked through.
  • While the chicken is cooking, mix all the mayonnaise ingredients together.
  • Mix all the salad ingredients together.
  • Serve the warm Chicken Kiev with the mayonnaise and salad on the side. Delicious!