Chicken kiev

Tender chicken breast stuffed with SunBlush® tomato and fresh basil butter, covered in a golden ciabatta and parmesan crumb. Fantastic!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fresh chicken (67%), butter (milk), ciabatta crumbs (wheat flour, sunflower oil, olive oil, yeast, salt, sea salt), parmesan cheese (milk), breadcrumbs (wheat flour, yeast, sugar), water, wheat flour, SunBlush Tomatade® (SunBlush® tomatoes, tomato concentrate, sunflower oil, olive oil, salt, oregano, sugar, garlic), onions, fresh parsley, Grana Padano cheese (with egg lysozyme*) (milk), extra virgin olive oil, salt, fresh basil, garlic purée, black pepper, paprika.

    *This is a traditional ingredient of Grana Padano cheese.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy890kJ / 212kcal1602kJ / 381kcal
    Fat12.0g21.6g
    (of which saturates)5.7g10.2g
    Carbohydrate8.4g 15.2g
    (of which sugars)0.5g1.0g
    Protein18.2g32.8g
    Salt1.20g2.16g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 200°C/180°C fan/gas mark 6.

    2. Remove the film but leave the chicken kievs in their wooden tray*.

    3. Place on a baking tray in the centre of the oven and cook for 25 minutes until the chicken is cooked through.

    4. Watch out, the garlic butter will get very hot. Leave to stand for 4 minutes after cooking and be careful when cutting into your kiev. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Try our kievs with boiled new potatoes or a mound of creamy mash, perhaps with some grated cheese stirred through if you’re feeling a bit indulgent. Finish things off with a nice fresh salad or a portion of seasonal veg.

  • Beef tomatoes, fresh basil and aged balsamic salad

    (Serves 2)

    2 ripe beef tomatoes, sliced
    A handful of fresh basil leaves
    2 tsp balsamic vinegar (preferably aged)
    2 tsp olive oil
    Salt and freshly ground pepper

    1. Arrange the slices of tomato on a plate and layer with basil leaves.

    2. Drizzle the vinegar and oil over the salad and finish off with a sprinkling of salt and freshly ground black pepper. Serve with some warm crusty bread and a freshly baked Charlie Bigham's Spinach & Ricotta Cannelloni.


    Something to drink?

    White wines with a touch of acidity pair well with the oozy, butteriness of this dish. A zingy sauvignon blanc or a chablis would be just the ticket.

  • Reviews

    Here's a taste of what people are saying about our Chicken kiev.

    > Click here to tell us what you think


    "This dish was absolutely delicious - I will definitely buy it again!"

    Beverly Monks



    "The Best Chicken Kiev i have ever supermarket bought ! "

    Maxine Hutchinson

Beef tomatoes, fresh basil and aged balsamic salad

(Serves 2)

2 ripe beef tomatoes, sliced
A handful of fresh basil leaves
2 tsp balsamic vinegar (preferably aged)
2 tsp olive oil
Salt and freshly ground pepper

1. Arrange the slices of tomato on a plate and layer with basil leaves.

2. Drizzle the vinegar and oil over the salad and finish off with a sprinkling of salt and freshly ground black pepper. Serve with some warm crusty bread and a freshly baked Charlie Bigham's Spinach & Ricotta Cannelloni.