Chicken breasts Kiev style
A classic chicken dish that has its origins in Russia. The Kiev can either be baked of shallow fried.
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Loading... Ingredients
- 100 g cream cheese
- 15 ml (1 tbsp) butter
- 1 egg yolk
- salt and ground black pepper to taste
- 15 ml (1 tbsp) crushed garlic
- 15 ml (1 tbsp) chopped parsley
- 4 free range skinless chicken breasts
- 200 ml cake flour seasoned with salt and pepper
- 2 eggs, beaten
- 200 ml bread crumbs
- 5 ml (1 tsp) grated Parmesan cheese
- 5 ml (1 tsp) finely chopped parsley
For the filling
To assemble
Method
- Preheat oven to 200°C.
- Mix together cream cheese, butter, 1 tbsp bread crumbs, egg yolk, garlic and parsley to make the filling.
- Cut a pocket into each of the chicken breasts. Spoon mixture into the cavity. Close with a toothpick.
- Pat the fillets dry with a kitchen towel.
- Roll in the flour mixture, dust off, and then place in egg mixture.
- Mix together breadcrumbs, Parmesan cheese and parsley for the final coating.
- Roll each chicken fillet into this breadcrumb mixture.
- Bake in a baking tray for 25-30 minutes until golden brown.
- Serve with Spekko India Gate Classic Basmati Rice and a mixed leaf salad.