eCook Meal
Chicken Kiev & Lemon Sauce
with roasted butternut mash, radish & walnuts
Chicken kiev, named after the capital of Ukraine, is a classic dish made famous by the chicken’s extra crispy exterior. Our special UCOOK version comes with a homemade garlic-lemon butter sauce, which is poured over a juicy chicken breast, coated with a crispy panko breadcrumb. Served with a delicious butternut mash and a fresh greens, zesty radish & crunchy walnut salad.
Serving guide
Choose your portion size.
MMMASH
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of Butter and a splash of water or milk. Mash with a fork and cover.
BUTTERFLY AND Butter & GARLIC FILLING
In a bowl, combine the Butter, herbs, ½ lemon zest and garlic. Season and set aside. Pat the Chicken breast dry with paper towel and place on a chopping board. Slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly, spread the garlic and herb butter inside of the butterflied chicken breast (reserving ¼ of the mixture for the lemon sauce). Close the chicken breast and secure the sides with a toothpick.
COAT & FRY UNTIL CRISPY
Whisk 1 egg in a shallow dish with a splash of water. Prepare a second shallow dish containing the herb flour and third containing the breadcrumbs. Mix until combined. Coat the breast in the herb flour, then the egg mixture, and then in the crumb. When passing through the crumb, press it into the meat so it sticks. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the Chicken and fry for 2-4 minutes per side until golden. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through.
NUTTY SALAD
In a bowl, mix a drizzle of olive oil and squeeze the rest of the lemon. Add in the Radish and allow to marinate in the dressing, 5 mins. Add in the green leaves and Walnuts. Season and set aside.
CREAMY, ZESTY SAUCE
Put a pan on medium heat with the rest of the garlic and herb Butter. Once melted, add in the cream and the remaining lemon zest. Simmer the sauce until thickend and reduced, 2-4 minutes. Once the sauce has reduced, take the sauce off the heat, add a squeeze of ½ the lemon and season.
KIEV = COMPLETE!
Plate up the butternut mash, top with the crispy Chicken kiev and lemon cream sauce. Plate the salad alongside the chicken and enjoy.
MMMASH
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of Butter and a splash of water or milk. Mash with a fork and cover.
BUTTERFLY AND Butter & GARLIC FILLING
In a bowl, combine the Butter, herbs, ½ lemon zest and garlic. Season and set aside. Pat the Chicken breast dry with paper towel and place on a chopping board. Slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly, spread the garlic and herb butter inside of the butterflied chicken breast (reserving ¼ of the mixture for the lemon sauce). Close the chicken breast and secure the sides with a toothpick.
COAT & FRY UNTIL CRISPY
Whisk 1 egg in a shallow dish with a splash of water. Prepare a second shallow dish containing the herb flour and third containing the breadcrumbs. Mix until combined. Coat the breast in the herb flour, then the egg mixture, and then in the crumb. When passing through the crumb, press it into the meat so it sticks. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the Chicken and fry for 2-4 minutes per side until golden. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through.
NUTTY SALAD
In a bowl, mix a drizzle of olive oil and squeeze the rest of the lemon. Add in the Radish and allow to marinate in the dressing, 5 mins. Add in the green leaves and Walnuts. Season and set aside.
CREAMY, ZESTY SAUCE
Put a pan on medium heat with the rest of the garlic and herb Butter. Once melted, add in the cream and the remaining lemon zest. Simmer the sauce until thickend and reduced, 2-4 minutes. Once the sauce has reduced, take the sauce off the heat, add a squeeze of ½ the lemon and season.
KIEV = COMPLETE!
Plate up the butternut mash, top with the crispy Chicken kiev and lemon cream sauce. Plate the salad alongside the chicken and enjoy.
MMMASH
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of Butter and a splash of water or milk. Mash with a fork and cover.
BUTTERFLY AND Butter & GARLIC FILLING
In a bowl, combine the Butter, herbs, ½ lemon zest and garlic. Season and set aside. Pat the Chicken breast dry with paper towel and place on a chopping board. Slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly, spread the garlic and herb butter inside of the butterflied chicken breast (reserving ¼ of the mixture for the lemon sauce). Close the chicken breast and secure the sides with a toothpick.
COAT & FRY UNTIL CRISPY
Whisk 2 eggs in a shallow dish with a splash of water. Prepare a second shallow dish containing the herb flour and third containing the breadcrumbs. Mix until combined. Coat the breast in the herb flour, then the egg mixture, and then in the crumb. When passing through the crumb, press it into the meat so it sticks. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the Chicken and fry for 2-4 minutes per side until golden. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through.
NUTTY SALAD
In a bowl, mix a drizzle of olive oil and squeeze the rest of the lemon. Add in the Radish and allow to marinate in the dressing, 5 mins. Add in the green leaves and Walnuts. Season and set aside.
CREAMY, ZESTY SAUCE
Put a pan on medium heat with the rest of the garlic and herb Butter. Once melted, add in the cream and the remaining lemon zest. Simmer the sauce until thickend and reduced, 2-4 minutes. Once the sauce has reduced, take the sauce off the heat, add a squeeze of ½ the lemon and season.
KIEV = COMPLETE!
Plate up the butternut mash, top with the crispy Chicken kiev and lemon cream sauce. Plate the salad alongside the chicken and enjoy.
MMMASH
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of Butter and a splash of water or milk. Mash with a fork and cover.
BUTTERFLY AND Butter & GARLIC FILLING
In a bowl, combine the Butter, herbs, ½ lemon zest and garlic. Season and set aside. Pat the Chicken breast dry with paper towel and place on a chopping board. Slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly, spread the garlic and herb butter inside of the butterflied chicken breast (reserving ¼ of the mixture for the lemon sauce). Close the chicken breast and secure the sides with a toothpick.
COAT & FRY UNTIL CRISPY
Whisk 2 eggs in a shallow dish with a splash of water. Prepare a second shallow dish containing the herb flour and third containing the breadcrumbs. Mix until combined. Coat the breast in the herb flour, then the egg mixture, and then in the crumb. When passing through the crumb, press it into the meat so it sticks. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the Chicken and fry for 2-4 minutes per side until golden. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through.
NUTTY SALAD
In a bowl, mix a drizzle of olive oil and squeeze the rest of the lemon. Add in the Radish and allow to marinate in the dressing, 5 mins. Add in the green leaves and Walnuts. Season and set aside.
CREAMY, ZESTY SAUCE
Put a pan on medium heat with the rest of the garlic and herb Butter. Once melted, add in the cream and the remaining lemon zest. Simmer the sauce until thickend and reduced, 2-4 minutes. Once the sauce has reduced, take the sauce off the heat, add a squeeze of ½ the lemon and season.
KIEV = COMPLETE!
Plate up the butternut mash, top with the crispy Chicken kiev and lemon cream sauce. Plate the salad alongside the chicken and enjoy.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R163.26
for 4 servings · R40.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Radish needs 80 gRadish 150 g 150 g at R22.99 · 53% of packR12.26
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 10% of packR4.10
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Butter needs 100 gBaby Potatoes with Garlic & Herb Butter 700 g 700 g at R36.99 · 14% of packR5.28
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R86.99 · 13% of packR11.60
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Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Herb Flour
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken Kiev & Lemon Sauce?
The preparation time for Chicken Kiev & Lemon Sauce with roasted butternut mash, radish & walnuts is between 30 and 50 minutes.
What is the total time required to make Chicken Kiev & Lemon Sauce with roasted butternut mash, radish & walnuts?
The total time required to make Chicken Kiev & Lemon Sauce with roasted butternut mash, radish & walnuts is between 45 and 65 minutes.
How many servings does Chicken Kiev & Lemon Sauce provide?
4 servings
What are the main ingredients in Chicken Kiev & Lemon Sauce?
Butter, Butternut Chunks, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, Herb Flour, Lemon, Lemons, Mixed Herbs, Panko Breadcrumbs, Radish, Walnuts
What is the nutritional information of Chicken Kiev & Lemon Sauce?
Calories: 1119, Carbs: 81 grams, Fat: grams, Protein: 49.7 grams, Sugar: 14.2 grams, Salt: 804 grams
How do I prepare Chicken Kiev & Lemon Sauce?
KIEV = COMPLETE!: Plate up the butternut mash, top with the crispy chicken kiev and lemon cream sauce. Plate the salad alongside the chicken and enjoy. CREAMY, ZESTY SAUCE: Put a pan on medium heat with the rest of the garlic and herb butter. Once melted, add in the cream and the remaining lemon zest. Simmer the sauce until thickend and reduced, 2-4 minutes. Once the sauce has reduced, take the sauce off the heat, add a squeeze of ½ the lemon and season. NUTTY SALAD: In a bowl, mix a drizzle of olive oil and squeeze the rest of the lemon. Add in the radish and allow to marinate in the dressing, 5 mins. Add in the green leaves and walnuts. Season and set aside. COAT & FRY UNTIL CRISPY: Whisk 1 egg in a shallow dish with a splash of water. Prepare a second shallow dish containing the herb flour and third containing the breadcrumbs. Mix until combined. Coat the breast in the herb flour, then the egg mixture, and then in the crumb. When passing through the crumb, press it into the meat so it sticks. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the chicken and fry for 2-4 minutes per side until golden. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through. BUTTERFLY AND BUTTER & GARLIC FILLING: In a bowl, combine the butter, herbs, ½ lemon zest and garlic. Season and set aside. Pat the chicken breast dry with paper towel and place on a chopping board. Slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly, spread the garlic and herb butter inside of the butterflied chicken breast (reserving ¼ of the mixture for the lemon sauce). Close the chicken breast and secure the sides with a toothpick. MMMASH: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the roasted butternut in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
What should be prepared from my kitchen to make Chicken Kiev & Lemon Sauce?
Butter, Butternut Chunks, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, Herb Flour, Lemon, Lemons, Mixed Herbs, Panko Breadcrumbs, Radish, Walnuts
How many calories does Chicken Kiev & Lemon Sauce have?
1119 calories
How much fat content does Chicken Kiev & Lemon Sauce have?
grams