Spiced Garlic Chicken Kiev Recipe


4 skinned chicken breasts

2 tablespoons crushed Hawkshead Relish Hot Garlic Pickle

125 grams softened butter

Chopped fresh parsley

For the coating

2 large beaten eggs

100 grams plain flour

sea salt and pepper

140 grams fresh white breadcrumbs

4 tbs rice bran oil


Spiced Garlic Chicken Kiev Recipe

This recipe is from Maria's cookbook Embellish with Relish and utilizes Hawkshead Relish Hot Garlic Pickle to make a delicious and flavorful chicken recipe.

"Once you master the art of cutting a pinhole into a chicken breast and stuffing it, you can experiment with lots of different ideas. I love this one with the garlic and spices; it's fragrant but the garlic doesn't linger too long afterwards."


1. Pre-heat the oven to 390º F 

2. With a sharp knife, make an incision in the top edge of the thickest part of the chicken breast, then use the knife to open a pouch inside the flesh without making the entry hole any larger. 

3. Blend the crushed Hot Garlic Pickle with 100g of the butter then mix in the chopped parsley and transfer the flavored butter into a small piping bag. You can use a small zip lock bag.

4. Pipe the mixture into the hole in the breasts and seal with a toothpick or turkey lacers 

5. For the coating:

6. Put the flour in a large bowl or on a large plate and add salt and freshly ground pepper

7. Beat 2 eggs in a large bowl

8. Put the breadcrumbs on a separate plate

9. Dredge each breast in the flour, the eggs, breadcrumbs. Be sure to evenly coat especially at the incision.

10. Heat the remaining butter and the rice bran oil in a Dutch oven over medium heat

11. Cook the chicken breasts, turning until golden brown. 

12. Cover with lid and bake in the oven in 10 to 12 minutes, until the breast reaches 165ºF. 


Serve on a platter with rice or lentils