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Chicken Kiev

Chicken Kiev


The quinoa, that forms the crust, is cooked and then dried. This gives the dish its deliciously crunchy texture. 

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 40 mins
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Garlic Herb Butter

6 garlic cloves, roasted in foil until soft and then minced

3 Tbsp (45 ml) parsley, chopped

1-2 Tbsp (15-30 ml) chives, chopped

½ tsp (2.5 ml) lemon zest

juice of ½ a lemon

100 g unsalted butter, softened


2 C (500 ml) quinoa

4 chicken breasts, butterflied

salt and pepper

½ C (125 ml) flour, for dusting

2 whole eggs, beaten


4 tsp (20 ml) olive oil

40 g butter

21 baby shallots, peeled

28 broccoli florets, blanched

juice of a ¼ lemon

salt and pepper

oil for deep frying

Garlic Herb Butter

Combine all of the ingredients with the softened butter. Roll in plastic wrap into two 20 cm cylinder shapes and freeze.


Preheat the oven to between 45-55 °C.

Cook the quinoa according to packet instructions. Once cooked, drain well and then spread out evenly over a baking tray.

Put the tray in the oven and allow the quinoa to dry out completely, this can take a few hours and will dependent on the oven – keep checking. Remove and set aside.

Increase the oven temperature to 180 °C.

Lay a sheet of plastic wrap over a cutting board, place one chicken breast on the plastic wrap. Place another layer of plastic wrap on top of the breast and pound gently with a meat mallet. Do the same for all the remaining breasts. Slice the butter cylinders in half i.e. 4 equal pieces. Season the chicken breasts. Place the butter cylinders in centre. Roll up tightly, keeping the butter intact.

Dust with flour and then dip into the beaten egg and finish by rolling in dried quinoa.

Heat the oil in a deep-fryer or deep sided saucepan. Deep fry the chicken until golden brown. Take the breasts out of the oil and place on a baking tray.

Finish in the oven for about 20-25 minutes until cooked through. Remove from the oven and allow to stand for 6 minutes.


Heat the oil and butter in a saucepan. Gently cook the shallots until soft, add the broccoli and heat through, season and finish with lemon.

To Serve

Slice the Chicken Kiev to reveal the herby filling and present on a plate with the vegetables scattered around.