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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Blitz together the butter and wild garlic with some salt and pepper to form a paste.
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For
4
M
I
75
g
Butter, softened
75
g
Wild garlic
4
Chicken breasts
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Cook along with all of our recipes
Save your favourites and build your own collections
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Wild garlic v garlic
If you can’t get hold of wild garlic, use 3 garlic cloves and 1 tbsp chopped parsley with the butter instead. Wild garlic does have a different taste, it’s more mellow and gentle but hey, the chicken Kiev dream was built on normal garlic so we know it more than works!
Extra butter
I would be tempted to make extra butter, roll it into a log, wrap in baking parchment and then pop in the freezer. It’s then ready to slice whenever you need a little punch of flavour. Highly recommend with baked salmon, pan fried fish, steak, roasted vegetables…I mean, pretty much anything really!
Oven Baked
You can fry the kievs in some olive oil and butter first before finishing in the oven for 10 minutes if preferred. Sometimes I find this easier as it means you get a gorgeous golden outside but you know it’s cooked all the way through.
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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Blitz together the butter and wild garlic with some salt and pepper to form a paste.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
75
g
Butter, softened
75
g
Wild garlic
4
Chicken breasts
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Wild garlic v garlic
If you can’t get hold of wild garlic, use 3 garlic cloves and 1 tbsp chopped parsley with the butter instead. Wild garlic does have a different taste, it’s more mellow and gentle but hey, the chicken Kiev dream was built on normal garlic so we know it more than works!
Extra butter
I would be tempted to make extra butter, roll it into a log, wrap in baking parchment and then pop in the freezer. It’s then ready to slice whenever you need a little punch of flavour. Highly recommend with baked salmon, pan fried fish, steak, roasted vegetables…I mean, pretty much anything really!
Oven Baked
You can fry the kievs in some olive oil and butter first before finishing in the oven for 10 minutes if preferred. Sometimes I find this easier as it means you get a gorgeous golden outside but you know it’s cooked all the way through.
Only visible to you
Made it?
Cancel
