Ingredients
- 4 chicken breasts
- 75g unsalted butter
- 4 garlic cloves, minced (about 2 tablespoons)
- 1 tsp Dijon mustard
- 75g fresh breadcrumbs
- Large handful fresh parsley, finely chopped
- 50g Parmesan cheese, finely grated
- 2 tbsp extra virgin olive oil
- 2 x 450g packs microwaveable mash, optional to serve
- 2 x 260g microwaveable green veg medley, optional to serve
- Lemon wedges, optional to serve
Method
Step 1
Preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6). Lay the chicken breasts on a lined baking tray. Use a knife to make a 2-inch long slit in the top center of each breast, cutting about 2/3 of the way down.Step 2
To make the garlic butter, in a small bowl, mix together the softened butter, minced garlic, and Dijon mustard.Step 3
Spoon a generous amount of the garlic butter into the slit in each chicken breast. Press the opening together slightly to seal.Step 4
In a separate bowl, make the breadcrumb topping by mixing together the breadcrumbs, parsley, Parmesan cheese, and a pinch of black pepper.Step 5
Evenly top each chicken breast with the breadcrumb mixture. Drizzle with olive oil and season with salt and pepper.Step 6
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the juices run clear when pierced with a skewer.Step 7
While the chicken is baking, cook the mash and vegetables according to the package instructions, if using.Step 8
Remove the baked kievs from the oven and serve with the mash and vegetables, if using, drizzling any melted garlic butter from the tray over the sides. Serve and enjoy!