Colin Fassnidge's homemade chicken Kiev is as comforting as it gets for dinner

Chicken Kiev is a classic, and so comforting on a cold, rainy night. Colin Fassnidge’s version is filled with a herby garlic butter and finished off with an indulgent side of creamed spinach. It’s got a crunchy crumb, oozing herby inside – it’s really all you want for a cosy weeknight dinner.

Ingredients

4 x 250g chicken breast fillets

1/2 cup plain flour

2 eggs

1 tablespoon milk

3 cups panko breadcrumbs

1 tablespoon garlic powder

1 tablespoon onion powder

Finely grated zest of 1 lemon

Vegetable oil to shallow fry

Lemon cheeks, to serve

Garlic butter

2 bunches flat-leaf parsley, finely chopped

250g butter, softened

4 cloves garlic, finely chopped

Juice and zest of 2 small lemons

2 tablespoons capers, chopped

1 teaspoon garlic powder

1 teaspoon onion powder or salt

Sea salt and freshly ground black pepper, to taste

Creamed spinach

50g butter

1 onion, finely chopped

4 cloves garlic, finely chopped

2 bunches spinach, washed, trimmed

1/2 teaspoon nutmeg

200ml pure cream

Method

Step 1

Combine the garlic butter ingredients in a bowl. Season. Mix well.

Step 2

Divide butter mixture evenly on three squares of baking paper. Roll into finger thickness cylinders. Refrigerate for 30 minutes, or until firm, then slice into thick rounds.

Step 3

Preheat oven to 180°C/160°C (fan-forced). Cut a small pocket into the thick end of each breast. Stuff with butter rounds. Refrigerate.

Step 4

Set out three bowls. Place flour in one, then season. Whisk eggs and milk in the second bowl. In the third bowl, combine breadcrumbs, garlic powder, onion powder and zest. Coat the chicken in the flour, shaking off excess. Dip into the egg mixture, then coat in breadcrumbs. (This can be done twice for a thicker crust.)

Step 5

Heat oil in a large frying pan on medium heat. Shallow-fry each breast until golden and crisp. Transfer to a baking tray lined with baking paper. Bake in oven for 15–20 minutes or until the chicken is cooked.

Step 6

For the creamed spinach, heat butter in a large, deep frying pan on medium heat. Add onion and garlic. Cook, stirring, until tender. Add cream, nutmeg and spinach. Cover and cook for 2 minutes, until spinach wilts. Remove lid. Season. Stir to combine.

Step 7

Serve chicken Kiev with creamed spinach and lemon cheeks.

colin fassnidges homemade chicken kiev with kievs cut in cross section, herby salad and lemon wedge — (Photography: Con Poulos, Styling: Michele Cranston)

What is a traditional chicken Kiev?

A traditional chicken Kiev is a thinly sliced and pounded piece of chicken that is crumbed and filled with cold garlic herb butter. It is then shallow-fried until cooked through.

How long do you cook chicken Kiev for?

Chicken Kiev only needs to be cooked for around 20-30 minutes, depending on whether you use the oven, stovetop or air fryer.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.