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Chicken Kiev with Piperies Florinis (Red Florina Peppers)

Remember the Scarlet Pesto I posted  about a year ago?   Well this recipe is from then and it is also included in my list of  recipes which I added on New Year’s day, in order to remind myself that I should post these recipes.
Chicken Kiev is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.
Instead of following the traditional way this dish is made, I made something similar but instead of using garlic butter, I used this amazing pesto and also added low fat feta, making it much healthier.

It is better to freeze the pesto and then cut it into stripes as it is easier to roll the chicken breasts without the pesto oozing out of the sides.

I served it with Jacket Potatoes but another great way to serve this dish is with Potato Croquettes. Although I have been making potato croquettes for ages, I never posted the recipe and as it is a dish my mother used to make in Cyprus often, so I have added it in my other blog, where I will be adding all my Cypriot recipes.


Chicken Kiev with Piperies Florinis (Red Florina Peppers), recipe by Ivy

Preparation time: 30 minutes
Cooking time: 30 – 40 minutes
Serves: 8

8 pieces of boneless skinless chicken breasts
1 cup frozen red pepper pesto
Salt and freshly ground black pepper
Feta (I used low fat)
1 cup bread crumbs made from Arkatena rusks
1/2 cup all bran flakes
½ cup roasted, salted almonds
2 eggs
½ cup milk
½ cup flour


Place bread rusks, bran flakes and almonds in a food processor (or use a spice grinder) and powder.

Wash and dry chicken breasts.   Use a mullet or a rolling pin to completely flatten them and then season with salt and pepper.

Place 1 piece of frozen pepper pesto in the centre of each chicken breast and add feta on top.  Fold and secure with a wooden toothpick.

In a shallow dish, add the bread crumb mixture and in another add the flour.

Beat the eggs and add the milk.

Coat the chicken breasts with flour.

Dip chicken pieces into egg-milk, then coat evenly with bread crumb mixture.

Line a baking tin with a big piece of parchment paper.

Place coated chicken in prepared pan and loosely cover with parchment paper.

Preheat oven at 180 degrees C and bake about 35 minutes or until chicken is cooked.

Remove toothpicks and serve immediately.

Kopiaste and Kali Orexi,


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14 Responses

  1. A wonderful meal! healthy and so enjoyable.



  2. Omg, wat a inviting platter, feel like having it rite now..
    My recent post Ginger &amp Lime Barley Water

  3. Oh my! This is a classic I haven't had for ages! I want to make and blog about this! I love that you baked it as well…nice and healthy. Thanks for sharing Ivy!
    My recent post Photo Friday-Street side chicken

  4. Anna

    Hi Ivy, everything looks so good, you have such good ideas.

    you say Cypriot recipes are on your other blog- where do you mean, please?

    Anna x
    My recent post River Cottage Bounty Bar Cake

    • Ivy

      Thank you Anna. Just follow the link to Potato croquettes.

  5. Happy Cook

    Delicious kitchen kieve, i love that red paste you have on the potatoes.

    • Ivy

      Finla, that is red pepper pesto.

  6. Oh Ivy, this dish is something else!!! You are so right about using arkateno in this recipe. I can even feel the taste in my mouth.

  7. Banana Wonder

    I love those piperies florinis… and Greek chicken (THE BEST!). Good work here.

  8. aarthi

    This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that http://yummytummy-aarthi.blogspot.com/2011/05/cho

  9. Such a terrific meal! Your chicken kiev looks excellent, I love the breading with the all bran flakes and almonds.

  10. such a tasty meal,ivy,looks great!:)

  11. Cakelaw

    What a wonderful dinner Ivy – the peppers in the middle would provide a wonderful zing.
    My recent post TWD – Caramel pots de creme

  12. I do remember those beautiful red peppers! I love their color. A very nice plate: the potato, in particular, calls out to me 😉
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