Riverford Wicked Leeks
Lemon and tarragon kievs recipe image

Print Lemon and tarragon kievs

Chicken kievs are a family favourite and are easy and satisfying to make. Lemon and tarragon is just as good as the more traditional garlic butter filling.


  • 2 chicken breasts
  • Sunflower oil
  • for the herb butter filling:
  • 60g butter (at room temperature)
  • 2 garlic cloves
  • ½ lemon, zested & juiced
  • 1 tbsp tarragon, chopped
  • for the coating:
  • 2 tbsp plain white flour
  • 1 egg, beaten
  • 100g breadcrumbs


  1. Peel off the chicken skin and remove the loose piece of under fillet. Put the breasts in the freezer for 10 minutes to firm up.
  2. Meanwhile make the herb butter: Combine the butter with all the other ingredients and season well. Roll up in clingfilm into a chipolata-shaped sausage and freeze for about 30 minutes to firm up (this can be done well in advance), then keep chilled in the fridge.
  3. Using a thin knife, make a hole at the thin end of the breasts and push until you almost reach the other end to create a long pocket. Push in a slice of the hard herb butter.
  4. Coat each breast by coating in flour, then dipping in egg and finally coating in breadcrumbs. Repeat to ensure a good coating of breadcrumbs to stop the butter from oozing out later. Put in the fridge for an hour.
  5. Preheat oven to 200°C/Gas Mark 6. Gently brush each breast with sunflower oil and bake for 25 minutes until golden brown. Allow to rest for 5-10 minutes, then slice diagonally into 1-2cm slices.
  6. If you have any herb butter left over, use it in a baked chicken dish for the legs and wings. Simply fry the chicken in 1 tablespoon of butter until brown. Transfer to a loose fitting casserole and add a quarter of a lemon in halved slices, 1 tablespoon of herb butter and salt and pepper. Bake at 180°C/Gas Mark 4 for 30 minutes with the lid off.
want to cook with fresh ingredients? try one of our award winning veg boxes