Juicy chicken breast filled with a rich and tangy cream cheese and sundriedtomato mixture, then double-coated in golden breadcrumbs for the perfect crisp. A flavourpacked twist on the classic kiev, ideal for an impressive main course served with simplegreens. Recipe to be enjoyed as part of a healthy, active lifestyle. Recipe provided and developed by Jonny Marsh.
Stuffed Cream cheese and sundried tomato chicken
- 40min
- Serves 8
4 whole chicken breasts – butterflied in half
200 g chopped sundried tomatoes – very fine
200 g Philadelphia® Original
100 g grated Parmesan
20 g finely chopped basil
1 pinch salt
oil for frying
125 g panko breadcrumbs
100 g flour
2 whole eggs
1
To start, butterfly your chicken in half and set aside.
2
Either using greaseproof paper or clingfilm, lay your chicken down on your chopping board, using a tenderising hammer, softly flatten the chicken to both tenderise the meat and also allow for your surface area when moulding the kiev.
3
For the filling, mix together all ingredients in a bowl and set aside.
4
Place the chicken on another sheet of clingfilm and your filling 1/3 up from the bottom. Gradually roll the chicken up making sure both sides are not leaking the filling out.
5
Using the clingfilm make sure the cylinder is very tight and set in the freezer for a few hours, this will make the breadcrumbing easier.
6
Remove from the clingfilm and place in the flour, fully coating the chicken. Then place in the egg wash and then the panko breadcrumbs.
7
I like to double up, go back in the egg was and then back again into the breadcrumbs to double breadcrumb the chicken.
8
Heat your oil up to 165 degrees and place your breaded chicken in.
9
Once golden brown (this will not be cooked at this point) transfer to a rack and leave to drain.
10
Place in the oven at 200 degrees for 10 minutes.
11
Serve with greens and roasted tomatoes.
NutritionAmount (per portion)
kJ/Kcal1615 kJ / 386 kcalFat22gCarbs18.4gProtein22.4g
