Chicken Kiev
Chicken Kiev

Chicken Kiev

Tender chicken breast stuffed with roasted tomato and fresh basil butter, covered in a Mediterranean ciabatta and Parmesan crumb.

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 7. (Be careful not to grill by mistake!).
  2. Remove the film, then lift the two chicken kievs out of their wooden tray and place directly on a baking tray, together with the greaseproof paper.
  3. Place the baking tray in the centre of the oven and cook for 30 minutes, until the chicken is cooked through. If using a gas oven, cook for an extra 5 minutes.
  4. Make sure they’re piping hot throughout and leave to stand for 4 minutes before serving. Be careful when cutting into your kiev – the filling gets very hot.

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

A little bit on the side image

A little bit
on the side

(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.

to drink?

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

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