Change up your dinner routine with a gourmet twist on a comfort food classic.

This baked Chicken Kiev swaps traditional garlic butter for a rich filling of creamy Camembert cheese and tender broccoli.

Double-breaded for the ultimate golden crunch without the need for deep frying, it’s an effortless main dish that’s crispy on the outside and wonderfully gooey on the inside.

We recommend asking your poultry shop to cut you a chicken breast with the little wing bone still attached. Have them butterfly it open for you too.

– – – – – – – – – –

Ingredients

4 skinless chicken breasts with wing tip attached (see above)
1/3c plain flour
5 large free-range eggs
300 g fresh breadcrumbs
1 head broccoli, broken into florets
1 medium wheel Camembert, cut into pieces

Method

Preheat oven to 200°

In your’re preparing the chicken cut yourself, lay a chicken breast out on a board and peel back the tenderloin. Find the thicken part of the breast and cut a slit for the broccoli and cheese. Aim to make this cut where the tenderloin folds back. Be careful not to slice it all the way through.

Steam the broccoli for about 4 mins, just until it goes bright green, then chop it up.

Place the broccoli and Camembert pieces in a bowl with a good grinding of salt and pepper. Mix slightly, divide into 4 even portions, and spoon into each breast.

Fold the tenderloin back over and secure with toothpicks or skewers. Chill in the fridge for a few hours to firm up.

Place the flour, eggs and breadcrumbs in 3 separate bowls.

Coat each Kiev in flour, then the beaten egg, and then in the breadcrumbs. Repeat with egg and crumbs.

Place on an over-safe tray and spritz with olive oil.

Bake for 45 mins or until golden and gooey.

Serve a simple green salad or a pile of rocket.

TIP:

If your chicken breasts are on the smaller side, grab an extra piece of chicken to lay over the slit before securing it with toothpicks. This will help ensure the cheesy goodness doesn’t seep out during baking!