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Creamy cheese and garlic chicken kiev

Hi there, this is a very simple recipe using Philidelphia garlic and herb cheese and garlic butter.

  • Total time: 50 minutes incl prep time

Serves: 4


  • 4 Large skinless and boneless chicken breasts,
    Garlic butter (Suggestion: 'Lurpack with crushed garlic'),
    Philidelphia 'Garlic and Herb' Light cheese,
    1/2 cup/ 60g flour,
    3 eggs,
    3 - 4 cups/ 200 - 300g fresh breadcrumbs,
    salt and pepper for seasoning
    knob of butter (to rub on the baking tray/ tinfoil to stop the chicken sticking whilst cooking)


  1. Preheat the oven to 190C/375F/ Gas mark 5. Cut off the fillets attached to the chicken breast, do not throw away. Hold a sharp knife parallel to your cutting board and along one long side of breast; cut almost in half, leaving breast attached at one side. Open the breasts so they lie flat; cover with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4in. thickness. Repeat this for the fillets you cut off at the start.
  2. Lay the flattened chicken back on your work surface and using a blunt knife, in the underside, spread a little of the garlic butter in the middle, making sure not to place too close to the edges, on top of this, spoon in the Philidelphia 'Herbs and Garlic' Light. Bring together all the edges like a parcel and make sure all the filling is covered. For areas's not completely covered use the small fillets to seal the gap.
  3. Put the flour on a plate and add some salt and pepper to season. Beat the eggs in a bowl. Rub a chicken parcel in the flour, making sure to cover it all, then place in the eggs, covering all. Then in the breadcrumbs, make sure all the chicken is covered. To make a thicker breadcrumb covering, place back into the eggs and again back into the breadcrumbs. Repeat for the remaining chicken parcels. Add all to the baking tray and transfer to the oven. Cook for 25-30 minutes until golden brown.
  4. Serving suggestion: Using the rest of the Philidelphia and a knob of the garlic butter, melt on a low heat in a pan. Gradually add 1/4 pint of milk until sauce is at desired thinkness. If you wish to have a thinner sauce keep gradually adding milk. Remember to check for seasoning.

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