The recipe

You’ll need some of these!

Hand writting


Chicken Pievs


You’ll need some
of these!

Hand writting


For the kiev

2x large chicken breasts

4x large slices Prosciutto

For the filling

300g Batchelors Mushy Pea

120g melted butter

1/4 tsp salt

2x garlic cloves, freshly chopped

For the crumb

350g plain flour

250ml milk

3x large eggs

400g panko breadcrumbs



Lay two slices of prosciutto onto a board and take a chicken breast and lay it with the smooth (or top) side facing down on top of the prosciutto


Open the breast up and put a small slit into it with a knife to create a pocket and stuff it with the garlic pea filling


Roll the breast in the prosciutto as tightly as possible and try to keep the filling inside the chicken. Wrap the chicken as tightly as you can in cling film and place in the fridge to chill – the longer the better here so it will set & be easier to crumb


Remove the chicken from the fridge and remove the cling film


To coat the kievs, get three bowls ready with flour, egg and milk mix, and panko breadcrumbs. For your kiev, roll them in flour, then the egg and milk mix and finally panko breadcrumbs and repeat for the second. Deep fry at 180oc until golden


Remove from fryer & place chicken on a baking tray into a preheated oven at 180c fan for approx. 20 minutes until piping hot in the centre