Tarragon and goats' cheese chicken kiev
Tarragon and goats' cheese chicken kievSubscribe to Sainsbury's magazine
Sink your teeth into these succulent tarragon and goats' cheese chicken kievs - a new cheesy twist on a classic
- 50g French Chevre Blanc goats’ cheese (weight without rind)
- 50g soft unsalted butter
- 2 tbsp finely chopped tarragon
- 1 tbsp finely chopped flat-leaf parsley
- 2 garlic cloves, finely chopped
- grated zest of ½ lemon
- 2 large skinless chicken breasts, about 160g each
- 2 tbsp plain flour
- 1 large egg, beaten
- 40g panko or other dried breadcrumbs
- about 150ml vegetable oil, for frying
Prepare to the end of step 3 a day ahead. They also freeze well; defrost overnight before cooking.
Chop the goats’ cheese roughly and mash with the butter, herbs, garlic, lemon zest and some seasoning. Pop in the freezer for 10 minutes to firm up slightly.
Use a sharp knife to cut a horizontal pocket in each chicken breast, starting at the wider end of the breast and making sure you don’t cut all the way through. Fill each of the chicken breasts with the herb butter, pushing it into the pocket with your fingers.
Dust the breasts all over with the flour, dip into the beaten egg, then roll them in the breadcrumbs. Cover and chill for 20 minutes.
Preheat the oven to 200°C, fan 180°C, gas 6. Heat 1cm of vegetable oil in a frying pan over a medium heat and cook the chicken gently for 3 minutes each side until golden, then transfer to a baking tray and roast in the oven for 15-20 minutes until cooked through.
Tarragan and goats’ cheese chicken kievs