Chicken Kiev made with MAGGI® Truffle Seasoning
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Brand
Bring bold flavour and premium appeal to your pub mains with our Truffle Chicken Kiev - a refined take on a nostalgic favourite, designed to impress. This recipe features succulent chicken breast filled with a rich, aromatic butter made using MAGGI® Truffle Seasoning, crushed garlic, and fresh parsley. Coated in golden breadcrumbs and pan-fried to perfection, it’s served with vibrant tenderstem broccoli, green beans, and buttery new potatoes for a complete plate that’s as satisfying as it is elegant.
For independent pubs looking to stand out and really improve their comfort food, this dish isn't just an option, it's essential. As part of our Pub & Bar Menu Ideas collection, it's designed to turn familiar favourites into something special. The secret to its appeal is MAGGI® Truffle Seasoning, which adds flavour and a deep, sophisticated richness, giving every bite a touch of luxury that customers will remember.
Whether you're updating your evening menu or adding a special dish, this recipe always delivers. It has a great flavour that will make people want to come back. Check out the full MAGGI® range and see how you can make your pub stand out.
- 200g unsalted butter, softened
- 30g garlic, crushed
- 20g MAGGI® Truffle Seasoning
- 10g flat-leaf parsley, finely chopped
- 1.6 kg chicken breasts
- 500g plain flour
- 250g eggs, beaten
- 500g breadcrumbs
- 100ml vegetable oil
- 400g tenderstem broccoli, cooked
- 400g green beans, cooked
- 400g new potatoes, cooked
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1For the filling: Combine softened butter, crushed garlic, MAGGI® Truffle Flavour Seasoning, and chopped parsley. Mix until smooth and well incorporated, then transfer to a piping bag.
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2To prepare the chicken: Slice each chicken breast to create a pocket without cutting through. Pipe truffle butter into each pocket and press gently to seal.
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3Dredge each stuffed breast in flour, then dip in egg, and coat thoroughly in breadcrumbs. Chill for 20 minutes.
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4Heat vegetable oil in a large pan over medium heat. Brown chicken on all sides until golden.
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5Transfer to a preheated oven at 180°C and cook for 8–10 minutes, or until the core temperature reaches 75°C.
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6Plate each Kiev with tenderstem broccoli, green beans, and new potatoes.
| TYPICAL VALUES | Per 100g | Per serve | Reference Intake | % RI* |
|---|---|---|---|---|
| Energy | 1168 kJ 278 kcal | 3460 kJ 825 kcal | 8400 kJ 2000 kcal |
41% |
| Fat | 11.2g | 33.1g | 70 | 47% |
| of which: saturates | 4.4g | 13.1g | 20 | 66% |
| Carbohydrate | 25.8g | 76.5g | 260 | 29% |
| of which: sugars | 1.4g | 4.2g | 90 | 5% |
| Fibre | 2.4g | 7.0g | - | - |
| Protein | 17.4g | 51.7g | 50 | 103% |
| Sodium | 0.26g | 0.80g | 2.4 | 33% |
| Salt | 0.38g | 1.14g | 6 | 19% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
3460 kJ 825 kcal | 33.1g | 13.1g | 4.2g | 1.14g |
| 41%* | 47%* | 66%* | 5%* | 19%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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