Chicken Kiev is a popular Eastern European dish. Our take on this classic with noble origins uses chicken breast pounded then rolled around a spinach and cheese filling. It’s breadcrumbed then baked for delicious goodness.
Equipment
- Kenwood Multipro Express Weigh+ All-In-One System Food Processor
Ingredients
- 4 Waitoa free range chicken breast fillets
- salt and pepper
- 2 eggs whisked
- 1 cup flour
- 2 cups panko breadcrumbs
- drizzle of Olivado avocado cooking oil for baking
Stuffing
- ¼ cup Superb Herb basil leaves
- ¾ cup baby spinach leaves*
- ½ cup cream cheese
- ½ cup cheddar cheese grated
- ¼ cup butter softened
- 1 garlic clove crushed
- salt and pepper
Serve with
- garlicky potato mash
- steamed greens
Instructions
- Using your Kenwood food processor, add all stuffing ingredients and blitz to combine. Set aside.
- Place chicken breasts between two sheets of baking paper and beat with a rolling pin or meat cleaver until thin (about 5 cm). Sprinkle each side of the chicken with salt and pepper.
- Spoon stuffing onto each flattened chicken breast and roll up. Wrap each chicken breast roll tightly in clingfilm and place in the freezer until firm (not frozen) - 20 minutes.
- Pour flour and breadcrumbs into 2 shallow bowls. Pour whisked egg mixture into another shallow bowl. Dip each prepared chicken roll in flour, then egg, then breadcrumbs.
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Place prepared chicken on the tray, drizzle with oil, and bake for 25 minutes, until golden and cooked through.
- Serve kiev with garlicky mashed potatoes and steamed greens (optional).
Notes
*Tips: we recommend blanching the spinach first, then wringing out excess water.