Stilton and watercress chicken kiev
- November 2018
- Serves 4
- Hands-on time 50 min, oven time 20 min, plus chilling
Our recipe for golden, crispy chicken kievs packs in the flavour by combining stilton, watercress and garlic to make a hot, buttery filling.
If you’d prefer a more classic kiev, take a look at our foolproof classic chicken kiev recipe.
- 36.9g (18.3g saturated)
- 29.4g (1.3g sugars)
Be thorough with breading. Dust all seams and gaps in flour, egg and breadcrumbs. If a bare patch appears, dip in egg/crumbs again. Taking time now will prevent leaks later.
If the pocket you’ve cut is not the neatest and you’re worried about the shape of the chicken kiev, wrap each butter-stuffed chicken supreme tightly in cling film and chill for at least 1 hour before coating in the flour, egg and breadcrumbs.
Make the flavoured butter up to a month ahead and keep in cling film in the freezer (defrost overnight in the fridge). Prep the chicken breasts up to the end of step 5, cover loosely with cling film, then keep in the fridge for up to a day.
Chicken supremes are chicken breasts with the wing bone still attached. Good butchers sell them, or buy online from ocado.com.
If you can’t get them, large chicken breasts would work fine.
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