Boursin-stuffed chicken Kyivs

Name: Boursin-stuffed chicken Kyivs
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 150 g pack Boursin Garlic & Herbs; 20 g pack tarragon, leaves finely chopped; 1 unwaxed lemon, zest; 4 large skinless chicken breast fillets; 80 g plain floured, seasoned; 4 eggs, beaten; 225 g panko breadcrumbs; 150 ml sunflower oil for frying; green salad, to serve (optional)

Garlic-and-herb cheese gives this dinner-party classic a modern twist. Stuff and breadcrumb in advance for easy entertaining – just cover and keep in the fridge for up to 24 hours until you are ready to bake.

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Serves4
CourseMain meal
Prepare30 mins
Cook40 mins
Total time1 hr 10 mins

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Ingredients

150g pack Boursin Garlic & Herbs
½ x 20g pack tarragon, leaves finely chopped
1 unwaxed lemon, zest
4 large skinless chicken breast fillets
80g plain floured, seasoned
4 eggs, beaten
225g panko breadcrumbs
150ml sunflower oil for frying
green salad, to serve (optional)

Slaw

½ x 400g pack Waitrose Seedles Grape Selection
1 white cabbage, cored
4 tbsp soured cream
2 unwaxed lemons, zest of 1, juice of both
1½ tbsp Dijon mustard
20g pack chives, finely chopped
½ x 20g pack tarragon, leaves finely chopped

Method

Preheat the oven to 180ºC, gas mark 4. For the Kyivs, mix together the Boursin, tarragon and lemon zest; season. Cut a pocket down the length of each chicken breast through the thickest part, then stuff each with ¼ of the cheese mixture.
Line up 3 shallow bowls: one with the seasoned flour, another for the beaten eggs and a third with the breadcrumbs. Coat each chicken breast first in the seasoned flour, then in egg and finally in the breadcrumbs. Repeat with the egg and breadcrumbs to make a double coating. Set aside on a plate.
Heat enough oil to cover the base of a large frying pan to a depth of ½ cm. Fry the Kyivs for 2-3 minutes on each side until golden brown, then transfer to a baking tray. Bake for 25-30 minutes until cooked through, the juices run clear and no pink meat remains.
Meanwhile, for the slaw, slice the grapes horizontally and finely shred the cabbage. Put both in a large bowl, then combine with the soured cream, lemon zest and juice, mustard, chives and tarragon; season and toss to combine. Serve the Kyivs with the slaw alongside and a green salad, if liked.