Pea pesto chicken kiev

By Hope Malau
21 April 2015

You won't believe how easy this sumptuous dish is to make. PHOTO: Misha Jordaan

Makes: 8-10 Preparation: 15 min Cooking: 8 min

PESTO

  • 300g frozen peas, defrosted
  • 70g Pecorino cheese, grated
  • handful of fresh basil leaves
  • 60 ml (¼ c) sour cream
  • 45 ml (3 T) olive oil
  • salt and pepper

CHICKEN KIEV

  • 4 chicken breasts
  • salt and pepper
  • 1 onion, chopped
  • 500 ml (2 c) flour, sieved
  • 2 eggs
  • 250 ml (1 c) breadcrumbs
  • oil for frying

1. Start by placing all the pesto ingredients into a blender and blitz until smooth, the mixture should be the consistency of thick custard. Set it aside in the fridge.

2. Put the chicken, salt, pepper and onion into a blender and blitz until smooth. Using wet hands, spoon a large tablespoon of the chicken mixture onto the palm of your hand and gently flatten it a little.

3. Take a level teaspoon of the pesto mixture and put it in the centre of the flattened chicken mix. Curling your hand up gently, fold the mixture up and around the pesto, encasing it inside while making sure you expel as much air from inside as possible. Smooth the top together to seal. Repeat with all the chicken mixture.

4. Line up the flour, egg and breadcrumbs in that order and coat each kiev in turn (flour first, then egg, then breadcrumbs) setting the coated kievs onto a plate.

5. Preheat oil in a medium pot. When the oil is hot fry the kievs for 8 minutes until they are nicely golden brown, turn them over during the cooking time.

6. Remove the kievs and drain them on kitchen paper. Serve with a squeeze of lemon, a little salt and some extra pesto to dip them in.

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