Ham and Mozarella Panko-crumbed Kievs

Chicken Kiev stuffed with ham and mozarella
The Chicken Kiev has got a bit of a bad reputation now thanks to the mass-manufactured ones made from formed chicken rather than a whole chicken breast. Once you've had a Kiev that's been made from a breast rather than processed meat, you'll probably never want to go back!
Ham and Mozarella Panko-crumbed Kievs
chicken, kiev, mozarella, ham, pank breadcrumbs


Serves: 2
Prep Time: 20 minutes
Cook Time: 30 minutes


  • 2 chicken breasts
  • 100g grated mozarella
  • 50g ham
  • 100g Panko breadcrumbs
  • 100g plain flour
  • 1 medium egg
  • 100ml vegetable oil


  1. Pre-heat the oven to 180 degrees (fan assisted)
  2. Place the breadcrumbs in one bowl, the flour in another (well seasoned with salt and pepper) and the egg (beaten) in another
  3. Put the two chicken breasts between sheets of cling film and use a rolling pin to flatten them down, it's a lot easier to create decent sized pockets to fill with mozarella and ham! If your breasts have the small "mini fillets" attached, separate these off and reserve them to use to cover the enterance to the pocket, if required
  4. Once the breasts are flattened out, use a knife to cut a pocket into each breast, going in from the side being careful to not cut all the way through the breast
  5. Fill the pocket with ham and mozarella, making sure you can still close the pocket, or cover the hole with the reserved mini fillets
  6. Coat each breast in flour, then egg and finally breadcrumbs
  7. Rest the kievs in the fridge for 10 minutes
  8. Heat the oil in a frying pan and cook the kievs, turning until they're golden brown, this will take about 10 minutes
  9. Finish the kievs in the oven on a pre-heated baking tray for 20 minutes or until the chicken is cooked through

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