Vickys Chicken Kiev, GF DF EF SF NF
A family favourite
Vickys Chicken Kiev, GF DF EF SF NF
A family favourite
Cooking Instructions
- 1
The filling preparations are the same for both. Combine the 3 ingredients with a fork, roll into a short, fat sausage, wrap in foil and freeze for at least 30 minutes to firm
https://cookpad.wasmer.app/us/recipes/333073-vickys-cashew-nut-cream-cheese
- 2
Preheat the oven to gas 4 / 180C / 350°F
- 3
One at a time, place the chicken inbetween 2 pieces of clingfilm and bash / flatten with a rolling pin or meat tenderiser so they're a quarter inch thick
- 4
Take the filling out of the freezer and slice into 4 portions
- 5
Place 1 portion in the middle of each flattened chicken breast
- 6
Fold the short sides over the filling, then the long sides on top. Secure with 1 or 2 toothpicks to keep the filling from dropping out
- 7
Combine the oil and milk in a bowl and put the breadcrumbs in another.
- 8
You already have a bowl of flour ready. Roll each piece of chicken in the flour, then in the oil/milk mixture, then coat in the breadcrumbs. Make sure the bits that are folded in are covered and packed well with crumb as this keeps the filling from seeping out
- 9
Place each piece of chicken on a greased baking tray and cover with foil. Bake for 45 minutes, then another 15 minutes or so uncovered to give them a good colour
- 10
Serve with fries, boiled potatoes, baked beans, salad etc. I sometimes change the chives in the cheese filling for diced ham, yummy!
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