Waitrose and Partners
Boursin-stuffed chicken Kyivs

Boursin-stuffed chicken Kyivs

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.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook40 mins
  • Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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)


  • 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
  • tbsp Dijon mustard
  • 20g pack chives, finely chopped
  • ½ x 20g pack tarragon, leaves finely chopped


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


3,482kJ/ 832kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating