MUNCH RATING: 3/5
I was inspired by the Cheat’s Chicken Kiev recipe in the May issue of BBC Good Food magazine to make something similar. We hardly ever eat chicken breast as we normally find it too dry and bland compared to the dark meat (thighs and legs). But I had some soft cheese in the fridge and I thought it would keep the chicken nice and moist, especially when coated in breadcrumbs.
CHANGES TO THE RECIPE:
I used Panko breadcrumbs as I always have them in the cupboard for when I make Chicken Katsu Curry. Normally I would pane the chicken by dusting in flour, then coating in beaten egg and then coating with breadcrumbs. But the Good Food recipe said to coat the chicken in olive oil and then coat in breadcrumbs. This method worked just as well as the pane technique and it’s a lot less faffing around! I didn’t flavour the breadcrumbs with parsley or garlic as I flavoured the soft cheese instead.
I flavoured the soft cheese with garlic and fresh chives (from my herb pot!) instead of using a shop-bought garlic and herb soft cheese.
I thought the chicken was really moist and tender and I liked the crunch of the breadcrumbs. Steve said he wasn’t too keen on the soft cheese as he thought it had a strange taste, but he’s not a huge fan of it anyway. I think that maybe it was the garlic that tasted strange, as it had a bit of a raw taste to it. So maybe it is better to use a shop-bought garlic and herb soft cheese so that it would have a milder flavour? I would use this method of cooking chicken breast again as the meat was lovely and tender, but I would experiment with the filling. I loved the new technique of coating with the breadcrumbs, so I’ve learnt a new trick!
- Serves: 2
- Oven temperature: Gas mark 6/400°F/200°C
- 2 garlic cloves, crushed or grated
- 2 Tablespoons soft cheese (I used Sainsburys Light Soft Cheese)
- 2 Tablespoons chives, finely chopped
- 2 large skinless, boneless chicken breasts
- 4 Tablespoons Panko breadcrumbs (or use fresh breadcrumbs)
- Olive oil
- Preheat the oven to Gas mark 6/400°F/200°C.
- Mix together the garlic, soft cheese and chives. Season with salt and pepper.
- Cut a slit in the side of each chicken breast to make a small pocket. Spoon half the soft cheese mixture into the hole of each chicken breast and press together to seal. (I prepared the chicken up to this stage and then left them in the fridge).
- Coat the chicken breasts in the olive oil, then coat both sides with the breadcrumbs and drizzle with more oil (optional, I didn’t do this).
- Place the coated chicken on a baking tray and bake for 20-25 minutes until the chicken is cooked and the breadcrumbs are golden brown.