Lemon & Herb Chicken Kiev

Number of Portions


- 50 grams Schwartz Lemon & Herb Wings Seasoning
- 200 grams butter, softened
- 10 skinless, boneless chicken fillets
- 225 grams dried breadcrumbs
- 75 grams parmesan, grated
- 5 eggs, beaten
- 125 grams plain flour
- 4 tbsp oil, for frying


Place the butter and 40g of the Schwartz Lemon & Herb Wings Seasoning in a bowl and mix until well combined.

Shape the butter mixture into a long sausage using cling film, then tightly wrap and chill until firm. When completely chilled, cut into 20 discs.

Lay the chicken breast on a chopping board. Use a sharp knife to make a deep pocket inside the breast by pushing the point of a knife into the fat end. Keep going halfway into the fillet, but be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts.

Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and parmesan on one plate and tip the eggs onto another.

On a third plate, mix the flour with the remaining 10g of Schwartz Lemon and Herb Wings Seasoning. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating. Chill for one hour before cooking.

To cook, heat oven to 180°C/350°F/Gas Mark 4. Heat the oil in a large frying pan over a medium-high heat.

Fry the Kievs in batches for 2-3 minutes each side until golden. Transfer to a baking tray and cook for 20-25 minutes until cooked through.


Preparation time: 15 minutes (plus 1 hour for chilling); Cooking time: 30 minutes;