Mushroom stuffed Chicken Kiev Recipe

Elevate the humble chicken breast with this classic recipe that combines the buttery, garlic and parsley filling with some mushroomy goodness.



Prep Time

20 minutes

Cooking Time

30 minutes



Recipe Ingredients

  • 2 cloves SPAR Freshline garlic, crushed
  • 1 pinch salt
  • 2 Tbsp SPAR Freshline flat-leaf parsley, chopped
  • 2 Tbsp SPAR butter
  • 250g SPAR Freshline white button mushrooms, chopped
  • 4 skinless, boneless SPAR select chicken breasts
  • Salt and pepper to taste
  • 1 cup SPAR cake wheat flour
  • 2 SPAR eggs, beaten
  • 2 cups Panko bread crumbs
  • 1 pinch cayenne pepper
  • About 2 cups SPAR sunflower oil for frying OR 3 Tbsp melted SPAR butter

Recipe Method

  1. Preheat the oven to 200°C.
  2. Fry mushrooms in the butter over a high heat until cooked, add the garlic and herb towards the end. Season and leave to cool.
  3. Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way to do so is to push the point of a knife into the fat end of the fillet and to keep going halfway into the fillet. Be careful not to cut all the way through.
  4. Fill each hollow with about 2 Tbsp of mushroom mixture.
  5. Carefully coat each filled fillet in flour, then dip them in egg wash and then finely Panko crumbs.
  6. Work carefully so the fillets are evenly coated.
  7. There are two ways to cook the kievs – you can either shallow fry them in about 2cm sunflower oil until golden all around and then bake for another 15 minutes OR you pop the kievs into a roasting tray, carefully brush with melted butter and pop into the oven for 20-25 minutes or until golden and the chicken is cooked through.

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