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 slower reared chicken breast fillets; 80 g plain flour, seasoned; 4 medium free range eggs, beaten; 225 g panko breadcrumbs; 150 ml sunflower oil, for frying

We’ve combined two iconic 80s foods in this easy recipe. Fries and a green salad would complete the retro scene nicely.

5 out of 5 stars(2) Rate this recipe

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

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150g pack Boursin Garlic & Herbs
½ x 20g pack tarragon, leaves finely chopped
1 unwaxed lemon, zest
4 slower reared chicken breast fillets
80g plain flour, seasoned
4 medium free range eggs, beaten
225g panko breadcrumbs
150ml sunflower oil, for frying

Preheat the oven to 180ºC, gas mark 4. Mix the Boursin, tarragon and lemon zest, then season. Cut a pocket down the length of each chicken breast, through the thickest part, then stuff each with a quarter of the cheese mixture.
Line up 3 shallow bowls, one with the seasoned flour, another with the beaten eggs and a third with the breadcrumbs. Coat each chicken breast in the flour first, then in egg, then 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 0.5cm depth. Fry the Kyivs for 2-3 minutes 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. Serve the Kyivs with fries and a green salad, if liked.

Cook’s tip

Stuff and breadcrumb the chicken in advance for an easy weeknight get together – just cover and keep in the fridge for up to 24 hours until ready to bake.

Typical values per serving when made using specific products in recipe