Friday, 2 January 2015

Herb Coated Kiev Stuffed with Cranberry & Taleggio

Herb Coated Kiev Stuffed with Cranberry & Taleggio 

If you're in need of using up those Christmas leftovers then this could be the perfect recipe for you...serve as part of a roast, with greens, chop and add to make a delicious caesar salad or pack it into a sarnie...the options are endless.

Feeds -4
Preparation Time - 10 minutes
Cooking Time 30-35 minutes

4 Corn Fed Free Range/Organic Chicken Supremes (breast but left on a small bone)
30g of Taleggio - Cut into small cubes
4 Tbsp of cranberry sauce
6 Cloves of garlic- Left whole
Big glug of olive oil or rapeseed oil

Herb Crust- 
4 Slices of stale bread - Blitzed into bread crumbs
50g Parmesan - Finely grated
6-8 or 1 Large handful of cooked chestnuts 
Handful of fresh thyme
Handful of fresh sage
Handful of fresh parsley
2 Cloves of garlic
Generous sprinkle of salt
Generous sprinkle of white pepper & freshly ground black pepper

Instructions - 
Start by preparing the chicken supremes - pull up the skin from one side and with a sharp knife make a slice into the thickest part of the fillet, do it on the diagonal so you can create a fairly large pocket which you can then add the taleggio and cranberry sauce to, making sure you don't slice the whole way through. Add in around a tablespoon of diced taleggio  and the same for the cranberry sauce then pull the skin back over and place in a baking tray.
TIP It's quite handy to sit the chicken supremes quite close together as it tends to help keep the taleggio and cranberry sauce from leaking.

Pre heat the oven to 180 then place the chicken supremes along with the whole cloves of garlic, some seasoning and a drizzle of oil in the oven for 8-10 minutes or until the skin begin to turn golden and crisp. 
While this is cooking place all of the herb crust ingredients in a blender and blitz until you have even green crumbs and add in the grated parmesan. 
Once the chicken has started to golden remove from the oven and pat on the the herb crust so you have a nice generous thick layer of bread crumbs, add a drizzle of oil and return to the oven for 8-10 minutes until the crust has crispened up also. Depending on the thickness of the breasts cooking time may vary so make sure you check that the chicken is cooked through, be aware that the cranberry sauce may make the chicken appear pink. 
Serve once ready. 

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