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Philadelphia Chicken Kievs
Philadelphia with Garlic & Herbs
, finely chopped
Butterfly each chicken breast by placing on a chopping board and using a sharp knife cut into the thickest part of the breast. Keeping the knife parallel to the board, slice across the breast horizontally, taking care not to cut all the way through, until the breast can be opened up like a book.
Mix the Philadelphia with the crushed garlic and divide the mixture between the four breasts, spooning it into the centres. Season well. Close the chicken ‘books’ and reshape a little.
Dredge the breasts in the flour, then dip in beaten egg, then in the breadcrumbs, ensuring each breast is completely coated. Rest in the fridge for 30 minutes.
Meanwhile heat the oven to 200 degrees C, 180 degrees fan, gas mark 6 and put the rested chicken onto a baking tray. Bake for approximately 25 minutes or until the chicken is thoroughly cooked. After 10 minutes of cooking, add the vine tomatoes to the baking tray.
Whilst the chicken is cooking, put the potatoes in a pan of water and bring to the boil. Simmer for about 15 minutes or until cooked.
Also bring a pan of water to the boil. Add the mangetout and cook for about 5 minutes or until tender. Drain the vegetables.
To serve, arrange the chicken and vine tomatoes on four warmed serving plates. Serve with the potatoes and mangetout.
Leftover tip: Use the leftover potatoes to make tomorrow lunch, try mini jacket potatoes with Philadelphia Light and a fresh salad.
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