Denise says:

  • The classic Russian dish is being renamed to match the Ukrainian spelling of the Capital city of Ukraine in the wake of the Russian invasion. Make it this Friday night for your dinner and give to World Jewish Relief -
  • My new recipe is also suitable for Passover as I have used ground almonds as the coating and flavoured with a slight piquant mixture of cayenne and sweet paprika spices with a centre oozing with parsley and garlic non-dairy margarine.
  • The secret of this recipe is to coat the chicken breast well so that the ‘parsley garlic butter’ does not seep out during cooking. Keep the skin on the chicken breast as it helps to preserve the natural meat juices.
  • I like to serve them with carrot and parsnip chips.
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Serves: 2 people


  • 100g fine matzah meal
  • ~
  • 1 egg
  • 100g ground almonds
  • ½ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic salt
  • ~
  • 2 boneless chicken breasts – about 350g in total with skin on
  • Parsley Garlic ‘Butter’
  • 3 garlic cloves – peeled and crushed
  • 50g non-dairy margarine
  • 30g fresh parsley leaves and stalks –
  • 1 teaspoon lemon juice
  • Sea salt and freshly ground black pepper


  1. Place all the parsley ‘butter’ ingredients in the food processor and combine well.
  2. Remove and shape into a 2cm diameter sausage shape. Wrap in baking parchment paper.
  3. Freeze for a minimum of 30 minutes.
  4. Line a baking tray with non-stick baking parchment paper.
  5. Pour the ground almonds into a bowl. Add the spices and season well.
  6. Beat the egg in a separate bowl.
  7. Insert a sharp knife into the thickest part of the chicken breast, pushing into the meat by about two-thirds to create a pocket.
  8. Take about a tablespoon of the parsley garlic butter and place into each breast before sealing the pocket closed with your hands.
  9. Preheat the oven to 220C/ Gas mark 7.
  10. Season the chicken breast all over with salt and freshly ground black pepper. Lightly dust in the fine matzah meal, then egg and finely into the ground almond mixture until completely coated.
  11. Bake in the oven for 25 – 30 minutes until cooked through and golden brown.