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£19/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. For the Kyivs, mix together the Boursin, tarragon and lemon zest; season. Cut a pocket down the length of each chicken breast through the thickest part, then stuff each with ¼ of the cheese mixture.
Line up 3 shallow bowls: one with the seasoned flour, another for the beaten eggs and a third with the breadcrumbs. Coat each chicken breast first in the seasoned flour, then in egg and finally in the breadcrumbs. Repeat with the egg and breadcrumbs to make a double coating. Set aside on a plate.
Heat enough oil to cover the base of a large frying pan to a depth of ½ cm. Fry the Kyivs for 2-3 minutes on each side until golden brown, then transfer to a baking tray. Bake for 25-30 minutes until cooked through, the juices run clear and no pink meat remains.
Meanwhile, for the slaw, slice the grapes horizontally and finely shred the cabbage. Put both in a large bowl, then combine with the soured cream, lemon zest and juice, mustard, chives and tarragon; season and toss to combine. Serve the Kyivs with the slaw alongside and a green salad, if liked.
Typical values per serving when made using specific products in recipe
Energy | 3,482kJ/ 832kcals |
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Fat | 41g |
Saturated Fat | 18g |
Carbohydrates | 60g |
Sugars | 20g |
Fibre | 8.3g |
Protein | 51g |
Salt | 1.6g |
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