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Chicken Kievs (filled with Philadelphia coated in breadcrumbs)

Posted on 25th January 2021

Home > MasterClass Recipes & Gift Guides > Chicken Kievs (filled with Philadelphia coated in breadcrumbs)

Ingredients 

4 chicken breasts 

2 cloves garlic

3 tbsp olive oil 

20g Butter 

1 lemon 

1 tbsp parsley chopped

Salt and pepper 

2 tbsp cream cheese 

50g breast crumbs 

220g Tender stem broccoli 

Here’s how 

Cut the 2 garlic cloves and place in a mixing bowl with the butter, chopped parsley and cream  cheese. 

Zest the lemon into the mixture and season with a little salt and pepper as well as a small squeeze of lemon juice. 

Stir the mixture together and set to one side. 

Carefully cut a 4cm cut along the top of the chicken breast, approximately 1cm deep, this is to create a pocket for the garlic sauce. 

Drizzle a little olive oil over the chicken and season with a little salt and pepper. 

Divide the mixture between each of the chicken beasts by placing it in the cuts you have just made. 

Sprinkle the breast crumbs over the top of the cream cheese and press down to make them stick to the chicken. 

Place on a non stick oven tray and bake in the oven for 25 minutes at 170c. 

While the chicken is cooking, bring a pan of water to the boil. 

Trim the bottoms off the tender stem broccoli, when the water has come to the boil place the vegetables into the water and cook for 7 minutes. 

When the chicken is fully cooked remove from the oven and leave to rest for 2 minutes as the centre will be very hot. 

Drain the broccoli and return to the pan, add a squeeze of lemon and a splash of olive oil before serving together.

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.