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10.1.12

Creamy Garlic Chicken Kievs

So as stated before my husbands favourite meal is Chicken Kievs.
For convenience I normally just buy Sainsburys own [but not the cheapy ones.] Its the only thing he ever asks for when I ask what meals he'd like me to cook for him the following week.
This week I thought I'd substitute the kievs with the creamy parma ham chicken I have made in the past. When I informed him of this he was most upset.
"I only ask for one thing" was his reply.

Ok, compromise it is then.
I'd always wanted to make my own kievs but after seeing them made on tv they looked quite fiddly. In hindsight I think the tv chef was just trying to be silly and fancy, so I thought I'd have a go and make it up as I went along.
The result was beautiful and I will never buy supermarket own kievs again.

Ingredients
Chicken breasts
Philidelphia
Breadcrumbs
1 egg, whisked
2 cloves of garlic
4 tablespoons of butter
Parma Ham

First slice into your chicken breasts. Do not slice them in half, you just want a simple slit in the side which almost goes through to the other side but not quite.
Chop up your garlic into small pieces, combine these with your butter (I just used my fingers to do this as it was easier) then divide this between each chicken breast. Rub some of the garlic butter inside the chicken.
 Then smear a decent amount of Philadelphia inside the chicken. Not too much as it may leak out too much.
Then using 2 per chicken breast, wrap parma ham around tightly, covering as much chicken as you can.
These then need to be dipped into the egg and then covered in breadcrumbs. Try and cover as much as you can in breadcrumbs.
I also added a layer of breadcrumbs to the foil and placed the chicken onto these breadcrumbs.
Wrap the foil tightly around the chicken and place on a baking tray. I then refridgerated mine for 3 hours, this isn't necessary but I did feel like it kept everything together better during cooking.

Cook for 30 minutes in a preheated over [200 degrees]. After 30 minutes remove from the oven and open up the foil, place back into the oven for around 10 minutes.

Make sure to check your chicken is cooked before you serve.

I served ours with mash potato and vegetables in a creamy wholegrain mustard sauce.