Neven Maguire's “Marry Me” Chicken Kiev

INGREDIENTS

• 1 Carton Simply Better Irish Original Cream Cheese
• 3 Tbsp. Simply Better Italian Sundried Tomato & Chilli Pesto
• 2 Packets Simply Better Irish Cornfed Chicken Breasts (6 total)
• 50g Plain Flour
• 2 Tbsp. Simply Better Poultry Seasoning
• 4 Simply Better Irish Corn Fed Eggs
• 200g Simply Better Sourdough Breadcrumbs
• 4 Tbsp. Toscano IGP Extra Virgin Olive Oil
• Sea Salt
• Freshly Ground Black Pepper
• Steamed Simply Better Fresh Cavolo Nero, to serve (optional)

METHOD

1. Mix the cream cheese and pesto together and put into a square of parchment paper. Roll up into a cylinder and freeze for a couple of hours until solid.
2. Cut a large incision into each chicken breast to create a pocket. Remove the flavoured cream cheese from the freezer and cut into slices. Stuff each chicken fillet with a couple of pieces, making sure that the chicken completely covers the filling.
3. Put the flour with the poultry seasoning, the eggs and breadcrumbs into three separate bowls. Season each one with salt and pepper and lightly whisk the eggs. Use a little of that to help seal the sides of the stuffed chicken fillets, then dip into the flour mixture, then the egg and then the breadcrumbs. If you like a really crispy finish then double dip in the egg and breadcrumbs. Transfer to a baking sheet and if time allows leave to chill and firm up for an hour or up to 2 days is fine. They also freeze well making this a great batch cooking recipe.
4. Preheat the oven to 200°C (400°F/Gas Mark 6). Drizzle the chicken Kiev’s with the oil and bake for 30 minutes until cooked through and golden brown. If liked, serve with some Cavolo Nero.

Neven's Top Tip: For a speedy cheat’s version of mash try sautéing an onion in a little oil and then add a carton of Simply Better Organic Butter Beans and a good splash of Simply Better Free Range Chicken.