Chicken Kiev

Chicken Kiev

Serves 4


100g Connacht Gold Garlic and Herb Creamery Butter

Salt and black pepper

4 chicken fillets

2 tbsp flour

3 eggs, beaten

100g breadcrumbs

To serve:

Mixed leaves salad


1 Divide the butter into four equal pieces and place them on pieces of parchment paper. Shape into logs and freeze until firm.

2 Place the chicken between two pieces of clingfilm and pound with a rolling pin until slightly flattened. Slice them down the middle horizontally to make a small pocket. Be careful not to slice all the way through.

3 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place a log of frozen butter into the pocket of each chicken fillet. Secure the flap closed with a cocktail stick.

4 Dredge the chicken fillets lightly in the cornflour, then dip in the egg and coat in breadcrumbs.

5 Place on a baking tray lined with aluminium foil and bake for 40 minutes until cooked through. Serve with a side salad.

Per Serving 503kcals, 32.4g fat (16g saturated), 19g carbs, 0.9g sugars, 35.8g protein, 3.3g fibre, 0.41g sodium

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