Stilton and watercress chicken kiev

Stilton and watercress chicken kiev
  • Serves icon Serves 4
  • Time icon 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.

 

 

Nutrition: per serving

Calories
657kcals
Fat
36.9g (18.3g saturated)
Protein
53.2g
Carbohydrates
29.4g (1.3g sugars)
Fibre
0.9g
Salt
1g
Calories
657kcals
Fat
36.9g (18.3g saturated)
Protein
53.2g
Carbohydrates
29.4g (1.3g sugars)
Fibre
0.9g
Salt
1g

Ingredients

  • 100g unsalted butter, slightly softened
  • 50g stilton, crumbled 
  • 2-3 garlic cloves, crushed
  • 50g watercress, finely chopped
  • Finely grated zest and juice of 1 lemon 
  • 4 free-range chicken supremes, skin removed (see Know-how) 
  • 75g plain flour for dusting
  • 2 medium free-range eggs, beaten
  • 120g panko breadcrumbs
  • Olive oil for frying

Method

  1. Mix the butter with the stilton, garlic and watercress in a bowl, then taste and season with sea salt, black pepper and lemon juice. Spoon the butter onto a sheet of cling film, wrap up tightly to form a short, fat cylinder, then freeze for 10 minutes (or see Make Ahead). 
  2. Push a thin, sharp knife into the thick end of the chicken breast to form a long, thin pocket lengthways through the chicken breast. Be careful not to push the knife all the way through. Repeat with the remaining chicken portions. 
  3. Remove the butter from the freezer and cut into 4 equal pieces. Cut each piece in half and stuff 2 into each chicken supreme pocket (see tips). 
  4. Put the flour, egg and breadcrumbs into 3 separate shallow bowls. Mix the lemon zest into the breadcrumbs and season the flour with salt and pepper.
  5. Coat each stuffed chicken supreme first in flour, then in egg, then in breadcrumbs, shaking off the excess each time. Transfer to a baking tray.
  6. Heat the oven to 200°C/180°C fan/ gas 6. Heat a good glug of olive oil in a heavy-based frying pan over a medium heat until it’s shimmering hot (a cube of bread will sizzle and brown in about 40 seconds). Add the prepared kievs, then cook for 4 minutes on each side until golden brown (you may need to do this in batches depending on the size of your pan). Carefully transfer to a baking tray, then bake for 18-20 minutes until cooked through and golden all over. Sprinkle with sea salt and serve with chips and
    a watercress salad, if you want to.

delicious. tips

  1. 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.

     

  2. 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. 

  3. 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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