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
Units
- 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