Pesto Chicken Kievs


  • 150g cream cheese
  • 1/2 jar Sacla' Sun-Dried Tomato Pesto
  • 4 skinless chicken breasts
  • 100g plain flour, seasoned with salt and pepper
  • 3 large eggs
  • 125g dry white breadcrumbs
  • Olive oil spray


  1. Combine the cream cheese and Sacla' Pesto in a bowl to make the filling.
  2. Butterfly the chicken breasts by slicing them part of the way through with a sharp knife, then opening out flat.
  3. Lay each breast between two sheets of cling film and gently pound flat with a rolling pin.
  4. Spoon a quarter of the filling into the centre of each flattened breast and fold over one side of the chicken, then the other to seal.
  5. Roll each breast tightly in cling film and chill for 30 minutes to firm.
  6. Preheat the oven to 200°C/400°F/Gas mark 6 and line a baking tray with greaseproof paper.
  7. Remove the chicken breasts from the cling film and dust in the seasoned flour.
  8. Dip in the beaten egg, then roll in the breadcrumbs to coat completely, shaking off any excess.
  9. Repeat with the egg and breadcrumbs to double-coat the kievs.
  10. Lay the kievs on the tray, spray with oil and bake for 20 minutes until golden brown and cooked through. Serve with mashed potato and peas.
Serves: 4Cooking time: Share recipeReview this recipe


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