Pesto chicken kiev
SERVES: 4 PREP: 50 minutes
COOK: 35 minutes
WITH just the right amount of crunch on the outside, it’s the pesto filling that shines in this special ‘comfort food’ meal.
4 chicken breast fillets
40g (1/4 cup) plain flour
2 eggs, lightly whisked
100g (2 cups) panko breadcrumbs
Mashed potato, to serve Fresh basil leaves, to serve PESTO BUTTER:
3/4 cup (loosely packed) fresh basil leaves
1/4 cup pine nuts, toasted
2 garlic cloves, chopped
80g unsalted butter, at room temperature
20g (1/4 cup) finely grated parmesan
1. For the pesto butter, process the basil, pine nuts and garlic in a food processor until finely chopped. Add the butter and parmesan, and pulse until combined. Season. Transfer to a plastic piping bag. Use scissors to snip 1cm from the tip.
2. Use a long sharp knife to make a deep cut along the thicker side of each chicken breast to form a large pocket (do not cut all the way through). Pipe pesto into the pockets. Seal with toothpicks.
3. Place the flour on a large plate. Whisk eggs in a large shallow bowl. Place the breadcrumbs on a separate large plate. Coat the chicken in the flour and shake off any excess. Dip in the egg mixture, then in the breadcrumbs, pressing firmly to coat. Transfer to a tray. Cover with plastic wrap. Place in the fridge to set for 15 minutes.
4. Preheat oven to 200C/180C fan-forced. Spray the chicken with olive oil. Bake for 30-35 minutes or until golden and cooked through. Remove toothpicks and serve the chicken kiev with the mash and a scattering of fresh basil leaves.