Boursin-stuffed chicken kyivs

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. For the Kyivs, mix together the Boursin, tarragon and lemon zest; season. Cut a pocket down the length of each chicken breast through the thickest part, then stuff each with ¼ of the cheese mixture.

Step 2

Line up 3 shallow bowls: one with the seasoned flour, another for the beaten eggs and a third with the breadcrumbs. Coat each chicken breast first in the seasoned flour, then in egg and finally in the breadcrumbs. Repeat with the egg and breadcrumbs to make a double coating. Set aside on a plate.

Step 3

Heat enough oil to cover the base of a large frying pan to a depth of ½ cm. Fry the Kyivs for 2-3 minutes on each side until golden brown, then transfer to a baking tray. Bake for 25-30 minutes until cooked through, the juices run clear and no pink meat remains.

Step 4

Meanwhile, for the slaw, slice the grapes horizontally and finely shred the cabbage. Put both in a large bowl, then combine with the soured cream, lemon zest and juice, mustard, chives and tarragon; season and toss to combine. Serve the Kyivs with the slaw alongside and a green salad, if liked.