Snapguide

How to cook filled chicken breast

My take on the classic chicken Kiev is a much easier version that ensures you get all the flavours with every mouthful instead of a 'pocket' in the middle.

22
STEPS
INGREDIENTS
Chop onions, mushrooms and parsley

Chop onions, mushrooms and parsley

Slice chicken fillets in half and lightly tenderise

Slice chicken fillets in half and lightly tenderise

Fry onions on a low heat for about 10 - 12 mins until soft

Fry onions on a low heat for about 10 - 12 mins until soft

Turn up the heat and add mushrooms and parsley. Fry for 3 - 4 mins

Turn up the heat and add mushrooms and parsley. Fry for 3 - 4 mins

Add the cheese and turn off heat immediately

Add the cheese and turn off heat immediately

Layer generously on each fillet base. Place on top half of fillet and glaze

Layer generously on each fillet base. Place on top half of fillet and glaze

Place on top shelf of oven at 200c for about 25 mins

Place on top shelf of oven at 200c for about 25 mins

Serve with assorted vegetables and a big jug of gravy.. Dinner done!

Serve with assorted vegetables and a big jug of gravy.. Dinner done!

  • 4.0 Chicken breast fillet
  • 150.0g Mushrooms
  • 150.0g Grated cheese
  • 1.0 Medium size onion
  • Sprig of parsley
  • Garlic clove
  • 250.0ml White wine