Chicken breasts Kiev style

A classic chicken dish that has its origins in Russia. The Kiev can either be baked of shallow fried.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 45 minutes

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Ingredients

For the filling

• 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

To assemble

• 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

Method

1. Preheat oven to 200°C.
2. Mix together cream cheese, butter, 1 tbsp bread crumbs, egg yolk, garlic and parsley to make the filling.
3. Cut a pocket into each of the chicken breasts. Spoon mixture into the cavity. Close with a toothpick.
4. Pat the fillets dry with a kitchen towel.
5. Roll in the flour mixture, dust off, and then place in egg mixture.
6. Mix together breadcrumbs, Parmesan cheese and parsley for the final coating.
7. Roll each chicken fillet into this breadcrumb mixture.
8. Bake in a baking tray for 25-30 minutes until golden brown.
9. Serve with Spekko India Gate Classic Basmati Rice and a mixed leaf salad.