Chicken Kiev, szpin modified

This is an outstanding chicken dinner. I have summarized the recipe for the sake of brevity and efficiency.

For the full recipe click
Chicken Kiev

My version:


  1. Preferably using a pestle and mortar, otherwise, a soup spoon and sturdy bowl will do.
  2. 1 garlic bud
    2 tbs coarsely chopped Italian parsley
    piece of soft butter, approx 2 thumbs in volume, 4 oz?
  3. Crush the above ingredients in the bowl until well blended. The butter should look pale green from the parsley.
  4. Form the compound butter into cylindrical rolls, the shape of your thumb wrap in saran wrap
  5. Freeze for about 1 hour.

Preparation of Chicken pockets

  1. Pound out two chicken breasts to about 1/4 inch thickness
  2. Place each breast on a sheet of saran wrap
  3. Take your compound butter, unwrap, and slice into 1/4″ round disks
  4. Place 3-4 disks on to the chicken breast near the widest part
  5. Fold the breast over to enclose the butter totally
  6. Wrap up the ‘mound’ in the saran wrap so the folds are plate sound down
  7. Freeze for 30 mins
    Setup your breading station with a plate of flour, a bowl of beaten egg and a plate of Panko bread crumbs.
    [Tip: put the flour  and panko on top of saran wrap on the plates for easier clean up]
  9. Remove the chicken pockets from the freezer and unwrap them from saran wrap
  10. Dredge each pocket in flour, egg wash and panko bread crumb
  11. Rewrap each pocket in the saran wraps
  12. Freeze the breaded pockets for 15 mins
  13. Heat oil for frying in a frying pan.
  14. Remove chicken pockets from the freezer. Remove the saran wrap.
  15. Fry the chicken pockets rotating them in the pan to get an even golden colour….do not burn
  16. Preheat oven to 350F
  17. Cover a pie plate with aluminum foil
    sprinkle a little cayenne pepper on each pocket for a bit of nip
    place the pockets on the pie plate.
  18. Bake for 15-17 mins depending on the size of pockets.
  19. Remove pockets from oven and tent with aluminum foil.
  20. Allow resting for 5 mins.

Slice each pocket in half on the dinner plate so the butter can flow out.

Serve your favourite vegetables alongside.

Serves: 2 persons

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