Another delicious recipe from AMP Meats

Chicken Kiev Another delicious recipe brought to you by AMP Meats


  1. Place the butter, garlic and parsley in a bowl. Season with salt and pepper. Mash with a fork to combine. Spoon mixture into the centre of a 20cm piece of plastic wrap. Roll up to enclose butter mixture, twisting ends to seal. Roll on a board to form a 10cm-long log. Refrigerate for 1 hour or until firm. 
  2. Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket (do not cut all the way through). 
  3. Remove plastic wrap from butter. Cut butter into 16 thick slices. Place 4 butter slices into each pocket. Secure with toothpicks to enclose filling. 
  4. Place breadcrumbs on a large plate. Season with salt and pepper. Place flour on a plate. Whisk eggs in a shallow bowl. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a plate. Repeat with remaining chicken, flour, egg and breadcrumbs. 
  5. Preheat oven to 180°C. Grease a large baking tray. Pour enough oil into a large frying pan to cover the base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Place on prepared tray. Bake for 20 minutes or until cooked through. 
  6. Serve with a garden salad.


  • 4 Butcher Box Chicken Breasts
  • 150g butter, softened
  • 2 garlic cloves, finely chopped
  • 2 tbsps fresh flat-leaf parsley, chopped
  • 125g dried breadcrumbs
  • 64g plain flour
  • 2 eggs
  • oil, for shallow frying
  • mixed salad, to serve

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