Mini Creamy Chicken Kievs

My husbands favourite meal is chicken kievs. And just like his daddy, Charles also loves them!
I normally [bad mummy alert] buy the Bernard Matthews pack of frozen kievs. Although the % of chicken isn't great in them I know for definite that Charles will eat every single one on his plate. And mummies of other fussy eaters will know what a joy this can be!

Last night I made kievs for my husband and then had a lightbulb moment. Why not make some mini ones for Charles?
I did exactly that. It took me around 5 minutes to make them and he loved them! He ate every single one.
It was much more of a pleasure to see him eat and enjoy kievs that I had made from scratch rather than from a frozen pack.

6 pieces of diced chicken
Half a glove of garlic
A teaspoon of butter
2 teaspoons of Philidelphia Cheese
1 Egg, whisked

Take each piece of diced chicken and place a tiny bit of Philidelphia Cheese in the middle. You can also cut small slits into the chicken and lay the Philidelphia in these. You want the Philidelphia to somehow be in the centre of the chicken with chicken wrapped round it. I moulded the chicken if required.
Dip each piece of diced chicken into a whisked egg and then roll into breadcrumbs.
Place on a piece of tinfoil and sprinkle on more breadcrumbs [if required]
Take half a clove of garlic and chop in to tiny pieces. Roll this into the butter and then smear onto some of the foil.
Then scrunch the foil around the chicken tightly. You want the piece of foil with the butter on to be touching the chicken.
Place on a baking tray and put into a preheated oven, 200 degrees, for 30 minutes.
If you want the breadcrumbs to be slightly more crispy then remove from the oven at 20 minutes, take off the foil and cook for a further 10 minutes.

We served ours with mini pasta shells mixed with Philidelphia Cheese.

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