Homemade chicken kievs don’t have to mean hours in the kitchen. Just add spuds and salad before serving
Prep:15 mins
Serves 4
6 garlic cloves, 2 peeledsmall bunch flat-leaf parsley85g fresh breadcrumbs4 skinless, boneless chicken breasts4 tbsp garlic & herb soft cheese4 tsp olive oil
STEP 1Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.STEP 2Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.STEP 3Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
