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Bramley Chicken Kiev |
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| Serves 4 |
Prep 15 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
4 skinless chicken breasts
175g Bramley apples, peeled, cored & grated
2 tbsp parsley, chopped
50g butter, softened
1 tablespoon flour
1 egg, beaten
60g fresh breadcrumbs
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Turn the oven to fan
180C/conventional 200C/gas 6. Lightly oil a baking sheet.
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Make a slit horizontally in
each chicken breast to create a pocket, being careful not
to cut through. Don't make the slit too big as the filling
will fall out. Mix together the apple, parsley
and butter and season with black pepper. Use the mixture
to fill each slit in the chicken. Set aside any leftover
mixture.
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Place the flour, egg and
breadcrumbs in separate shallow bowls. Season the flour
with salt and pepper and then dip each chicken breast
first into the flour, then the egg and then the
breadcrumbs, ensuring that it is totally covered. Place on
the baking tray and cook for 25 minutes until cooked
through and golden.
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Heat any leftover stuffing
gently in a small pan for 3-4 minutes until softened and
serve with the chicken and vegetables.
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DAILY
DINNERS 
