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Pesto chicken kiev
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Crunchy outside, flavorful pesto filling - a comforting delight.
Ingredients:
  • 40g (1/4 cup) plain flour
  • 2 eggs, lightly whisked
  • 100g (2 cups) panko breadcrumbs
  • Mashed potato, to serve
  • Fresh basil leaves, to serve
  • 4 chicken breast fillets
  • 187.50 ml (loosely packed) fresh basil leaves
  • 45g (1/4 cup) pine nuts, toasted
  • 2 garlic cloves, chopped
  • 80g unsalted butter, at room temperature
  • 20g (1/4 cup) finely grated parmesan
Instructions:
  • In a food processor, finely chop basil, pine nuts, and garlic. Add butter and parmesan, pulse until combined. Season to taste. Transfer the mixture to a plastic piping bag and snip 1cm from the tip using scissors.
  • Carefully carve a deep pocket along the thicker side of each chicken breast using a sharp knife. Fill the pockets with pesto using a piping bag, then secure them shut with toothpicks.
  • Lay out the flour on a large plate. Beat eggs in a wide shallow bowl. Spread the breadcrumbs on another large plate. Coat the chicken in flour, shake off excess. Dip in eggs, then breadcrumbs, pressing down. Transfer to a tray, cover with plastic wrap, chill in fridge for 15 minutes before cooking.
  • Preheat your oven to 200C/180C fan forced. Gently coat the chicken with a fine mist of olive oil. Bake for 30-35 minutes, or until beautifully golden and fully cooked. Remove toothpicks, then plate the chicken kiev alongside silky mashed potatoes and a sprinkle of vibrant fresh basil leaves.

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