Inside-Out Chicken Kiev

This is so easy to make though obviously not for anyone with an aversion to garlic! I recently made this for a supper party and it was devoured with requests for second helpings.

Category:  Main Course  - 


For 4 people


  • 4 boneless, skinless chicken breast
  • 2 - 3 egg, beaten
  • plain flour for dusting
  • 2 cloves garlic, crushed
  • handful grated Parmesan
  • handful chopped parsley
  • oil

Inside-Out Chicken Kiev Directions

  1. Place the chicken breasts on a large chopping board and cover with a sheet of baking paper. Using a rolling pin bat the chicken to flatten. Put the chicken in a large non-metallic dish and cover with the beaten egg and crushed garlic. Cover with cling wrap and leave for several hours in the fridge to marinade.  Line a baking sheet with baking paper, place to one side. Place the flour on a dinner plate and on a second dinner plate, mix together the parmesan, breadcrumbs and parsley.
  2. Preheat oven to 180 degrees C
  3. Coat the chicken breast, a piece at a time, and place each one on the lined baking sheet: Take a breast out of the garlic marinade, coat in flour, dip back in the egg and garlic mixture then into the Parmesan mixture until all are coated. If you run out of egg, just add an additional egg to the marinade mixture. Place on the paper lined baking sheet, sprinkle with olive oil and bake for about 20 minutes, 180 degrees C. Alternatively,  shallow fry in olive oil, about 3 minutes per side, then bake in the oven for about 10 minutes.