Basil and Lime Chicken Kiev

Basillime Basillime
4 people 25 minutes 10 minutes


  • 2 - Fresh Egg Beaten
  • 50 mls Milk
  • 100 g Plain Flour
  • 110 g SuperValu Butter Softened
  • 50 g SuperValu Fresh Basil Chopped
  • 175 g SuperValu Fresh Breadcrumbs
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf Finely Chopped
  • 2 - SuperValu Limes Zest only
  • 1 - SuperValu Olive Oil
  • 4 - SuperValu Quality Irish Chicken Fillets Skinless

To Serve

  • 1 - SuperValu Mixed Salad Leaves


  1. First make the flavoured butter. Place the softened butter in a bowl and mix in the basil, parsley and lime zest until thoroughly combined. You can store it
    like this until required or you can mould it into a cylindrical shape in a piece of parchment paper and freeze it. It’s handy to have in the freezer to liven up a piece of meat or even to mix into some hot pasta.

  2. Using a sharp knife, cut a pocket into the side of the chicken breasts. Divide the flavoured butter between
    the four chicken breasts and close over the flap again to make sure the butter is completely encased in the chicken.

  3. Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with parchment paper.

  4. Place the flour in a shallow bowl and season with salt and pepper.Place the beaten eggs in a second shallow bowl and mix with the milk.Place the breadcrumbs in a third shallow bowl. Dip the chicken into the seasoned  flour, making sure it’s well coated. Shake off the excess  flour, then dip into the beaten eggs, again making sure the chicken is well coated and shaking off the excess. Lastly, dip the chicken into the breadcrumbs, pressing gently to make sure the chicken is completely coated.

  5. Heat a splash of olive oil in a large frying pan over a low heat. Pan-fry the chicken on both sides just until it’s
    golden brown.

  6. Transfer to the lined baking tray and pop in the oven for an additional 20 to 22 minutes, until the chicken is cooked through. Serve with a large green salad.

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