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Kiev-style chicken
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Prep Time:
75 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Cheesy stuffed chicken breast wrapped in sage and prosciutto, no breadcrumbs needed.
Ingredients:
  • 4 small free-range chicken breast fillets
  • 150g tub Vintage Club Spreadable cheese - Original
  • 20 thin slices prosciutto
  • 12 fresh sage leaves, plus extra to serve
  • 20.00 gm unsalted butter
  • 1L (4 cups) chicken style liquid stock
  • 150.00 gm instant polenta
  • 8 cherry tomatoes on the vine
Instructions:
  • With precision, slice a deep incision into the thickest part of the chicken fillets using a sharp knife. Fill each cut with 2 teaspoons of Mersey Valley Spreadable cheese. Finally, season the chicken generously with salt and pepper.
  • On a work surface, overlap 5 prosciutto slices. Top with a chicken fillet, 3 sage leaves, then fold in the prosciutto edges and roll up to seal the chicken. Repeat with the remaining prosciutto, sage, and chicken. Wrap each roll in plastic wrap and refrigerate for 1 hour until firm.
  • Heat your oven to 180°C.
  • In a large ovenproof frypan over medium heat, heat butter and oil. Cook rolls, turning frequently, until golden brown, about 3-4 minutes. Transfer pan to the oven (or transfer rolls to a baking tray if needed) and bake for 6 minutes. Add tomatoes to the pan or tray with the chicken and bake for an additional 5 minutes.
  • Heat the stock in a saucepan over high heat. Once it's hot, stir in the polenta and reduce the heat to low. Cook and stir for 5 minutes until thickened. Season with salt and pepper, then stir in the rest of the Mersey Valley Spreadable cheese. Enjoy!
  • Cut the chicken rolls in half. Serve spoonfuls of polenta on 4 plates and layer with chicken and tomatoes.

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