My son is obsessed with chicken Kiev and given half a chance would eat it every day , I much prefer him to have fresh chicken Kiev rather than ones than look like they have spent too much on the sun bed. Fresh Kiev's are available from the local village butcher but are rather pricey, so I much rather buy a packet of 4 chicken breasts and as we are a family of 3 there is one left I can slice up for my husbands pack lunch result !
4 chicken breast
cream cheese about 4 tablespoon
3 garlic cloves or less depending or your garlic levels
You could also use garlic paste as a quick option
100g fresh breadcrumbs
1 egg/ olive oil
mixed herbs 2 tea spoons
Optional you could add some garlic to the cream cheese and put less in the seasonings,
Heat your oven to 200c/180c/gas mark 6
Peel the garlic cloves and together with mixed herbs, breadcrumb whizz in a food processor.
Place the seasoning onto a plate.
Cut a slit in your chicken ( about a thumb length) carefully making sure do not go all the way through.
Spoon some cream cheese into the slit and push down , repeat this for the remaining chicken breasts.
You can either brush your chicken with olive oil or brush with beaten egg the choice is up to you .
Then press the chicken into the herby breadcrumbs.
Please in a shallow roasting tin.
Bake for 20-25 minutes until the chicken is cooked and the breadcrumbs are golden brown.
|Serve will a sale and corn on the cob.|
1 punnet of strawberries hulled and chopped.
I carton of extra thick double cream
2 packets of mini meringues
First break up the meringues in a plastic bag
Then spread some at the bottom of a glass bowl.
Put in some chopped strawberries spoon on some cream
Repeat this process until all the ingredients are used up.
Give a massive stir place in fridge.
All this can be done while the chicken Kiev is cooking and is a ideal summers desert.
|Layer the ingredients.|