Homemade Chicken Kiev with Creamy Boursin Cheese
Crispy, creamy, quick and easy – my Chicken Kiev with Boursin Cheese. Grab your leftovers, and air fryer because this is the ultimate chicken dinner!
It’s Not Cordon Bleu, but Equally Irresistible
In the world of culinary classics, few dishes evoke as much anticipation as Chicken Kiev. With its crispy exterior and a hidden treasure trove of creamy, garlic-infused goodness, Chicken Kiev has secured its place as a beloved favourite on dinner tables around the world.
But here’s a fun twist: despite its fame, Chicken Kiev is not to be confused with Chicken Cordon Bleu, although they do share some striking similarities.
It’s like comparing two close cousins; they may look alike, but each has its own unique personality. This iconic Ukrainian dish has a rich history that dates back centuries, and while it may share some characteristics with its French counterpart, it has a flavour and legacy all its own.
Minimising Waste, Maximising Flavour.
In the hustle and bustle of our busy lives, we often find ourselves staring into the depths of our fridge, pondering how to breathe new life into those leftover ingredients. Well, here’s a secret – tucked away among the remnants of last night’s dinner and those odds and ends from the week, lies the potential for something truly extraordinary.
And when it comes to a culinary masterpiece like Chicken Kiev, waste not, want not. But why stop there? If you’re feeling adventurous, explore my other chicken recipes like Chicken Caesar Salad with Crispy Schnitzel or indulge in The Best Crispy Chicken Thighs.
Now that we’ve ventured into the world of Chicken Kiev, it’s time to dive deeper into the nuances that make this dish so intriguing. It’s a classic, no doubt, but like all great classics, it leaves room for interpretation and innovation. In my rendition, I’ve chosen to play with a few elements, giving this beloved dish a twist that’s both exciting and satisfying.
Same, same but different.
- Filling: In the traditional Chicken Kiev, the chicken breast is typically filled with a simple yet decadent mixture of herb-infused butter. However, in my version, I introduce the velvety goodness of Boursin cheese, which imparts an additional layer of creamy richness to the dish.
- Breadcrumbs: While the conventional recipe often calls for plain breadcrumbs for the coating, I’ve taken the liberty of using breadcrumbs crafted from stale bread. This not only adds a rustic touch but also a resourceful approach to repurposing leftover bread, aligning perfectly with a zero-waste ethos.
- Dressing: In addition to the Chicken Kiev, I present a delightful companion – the Green Goddess Salad. While not a traditional component of the recipe, this salad offers a refreshing contrast to the crispy chicken.
Did You Love this Chicken Kiev with Creamy Boursin Cheese?
As always, if you decide to embark on this culinary adventure, please share your experience with us! Leave a comment, rate the recipe, and don’t forget to share your mouth-watering creations by tagging #theculinarycartel on Instagram so we can see what you come up with.
Frequently Asked Questions
Why do we put the lettuce/salad greens in an ice bath?
Lettuce and salad greens can sometimes become limp and wilted, especially if they have been stored for a while or exposed to warmer temperatures. Placing them in an ice bath for a brief period helps to crisp up the leaves, making them more appetising and enjoyable to eat!
Can I prepare Chicken Kiev in advance?
Absolutely! You can assemble the Chicken Kiev up to a day in advance, keeping them covered in the refrigerator until you’re ready to cook. Just remember to coat them in breadcrumbs just before frying to maintain their crispiness.
Homemade Chicken Kiev with Creamy Boursin Cheese: A Crispy Delight
- Total Time: 1 hour 55 minutes
- Yield: Serves 2
Description
Crispy, creamy, quick and easy – my Chicken Kiev with Boursin Cheese. Grab your leftovers, and air fryer because this is the ultimate chicken dinner!
Ingredients
- 2 chicken breasts
- 1 150g round boursin (100g for chicken and 50g for dressing)
- 2 slices stale bread made into bread crumbs
- 1/4 cup flour
- 1 egg
Dressing:
- 50g Boursin (from above)
- Small Handful (5g) of basil/rocket/baby spinach
- 1 small spring onion or a small handful of chives
- Handful of dill, parsley, mint or coriander (something fresh optional, if you have it)
- 2–3 Tbsp mayo or yoghurt
- 1 lemon
Salad:
- 150g pack baby gem lettuce or salad greens
- 1/2 red onion
- Extra chives
- Dill
- Chunk of cucumber
Instructions
- Start by making the bread crumbs. Place your stale bread into a food processor and pulse until the bread breaks down into a chunky crumb. Tip the bread crumbs onto a baking sheet, and toss through a small drizzle of oil. Bake in a 150C oven or your air fryer until dry and lightly golden brown.
- Split the chicken breasts in half, to form a pocket making sure not to cut all the way through. Set aside ⅓ of your Boursin for the dressing, then stuff the two breasts with the remainder. Open the chicken breast up like a book, add some of the Boursin into the opening, then fold the breast back over to enclose the cheesy filling. Tuck the chicken around the filling to ensure it’s completely covered.
- Season the chicken on both sides, then pop into the freezer for 20-30 minutes to firm up. This will make it easier to breadcrumb.
- Prepare your salad. If your salad leaves and herbs are wilted, place them into a large bowl of iced water for 15-20 minutes. Drain, setting the herbs aside for the dressing.
- If adding cucumber or red onion to your salad, thinly slice it, and toss with salt to taste and the juice of half your lemon. Set aside to soften.
- Place your flour, egg and toasted breadcrumbs into 3 bowls. Whisk the egg with a splash of water and season the flour with a pinch of salt.
- Dip the partially frozen chicken into flour, then into the egg and finally into the breadcrumbs. Repeat with the other breast then place into the air fryer.
- In the Air Fryer: Cook at 200C on air fry, for 10-15 minutes, or until cooked through, flipping halfway to ensure it browns evenly. For the oven: Preheat the oven to 200C. Bake the chicken breasts for 15-20 minutes flipping halfway until cooked through.
- While the chicken cooks finish the dressing: Blend the herbs, chives/spring onion, yoghurt/mayo, and boursin together until bright green. Add lemon juice and salt and pepper to taste. Add more herbs or mayo/yoghurt as needed to build the sauce you desire. (For example, add more chives/umami for an oniony tang, coriander/mint for freshness or rocket for a peppery note.)
- When the chicken has 2 minutes to go, toss your drained salad leaves with, any remaining picked fresh herbs (I like to use dill, thinly sliced chives, basil and mint), your red onion, cucumber and dressing as needed.
- Plate up your salad next to your crispy chicken, adding more of the herby green dressing to drag that crispy chicken through. Serve immediately.
- Prep Time: 95 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Air Fryer
