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Tarragon and goats' cheese chicken kiev


Serves: 2
timePrep time: 25 mins
timeTotal time:
Tarragon and goats' cheese chicken kiev
Recipe photograph by Kris Kirkham

Tarragon and goats' cheese chicken kiev

Sink your teeth into these succulent tarragon and goats' cheese chicken kievs - a new cheesy twist on a classic

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
734Kcal
Fat
46gr
Saturates
22gr
Carbs
52gr
Sugars
1gr
Fibre
1gr
Protein
53gr
Salt
1gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 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

Step by step

Get ahead

Prepare to the end of step 3 a day ahead. They also freeze well; defrost overnight before cooking.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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