This lighter twist on the chicken Kiev is packed with just as much flavour. The pesto oozes out as a lovely surprise when you break through the crispy filo. I’ve modified this recipe from The Higgidy Cookbook by Camilla Stephens.
Serves 2
2 free-range chicken breasts
2 thin slices Parma ham
8 sheets of filo pastry
20g butter, melted
Salt and freshly ground black pepper
For the pesto butter
Half bunch fresh basil, leaves picked
15g pine nuts, toasted
1 garlic clove, crushed
15g Parmesan cheese, grated
50-70g unsalted butter, softened
1. First make the pesto butter. Pulse the basil leaves, pine nuts and garlic in the small bowl of a food processor until coarsely chopped. Add the Parmesan and 1/4 tsp salt and pulse again.
2. Place the softened butter in a bowl and tip in the herby mixture. Incorporate using the back of a wooden spoon until evenly distributed. Scrape out onto a sheet of clingfilm and roll into a log shape. Flatten the log, wrap in the clingfilm and chill in the fridge until solid.
3. Preheat the oven to 180C/Gas 4. Place each chicken breast on a board and cover with a sheet of clingfilm. Using a rolling pin, bash the breasts until at least twice their original size. Season with salt and pepper.
4. Cut the pesto butter into four pieces and place a piece in the middle of each breast, then fold over the sides and ends to make neat parcels. Turn over so that the seal is underneath and wrap each one in a slice of Parma ham.
5. Lay a sheet of filo pastry on a board and brush all over with melted butter. Lay a second sheet on top, followed by a third and a fourth, brushing as you go. Place a chicken parcel in the centre and wrap it well in the filo, trimming away any pastry if you need to. Place on a baking sheet lined with non-stick baking paper and brush all over with melted butter. Repeat with the rest of the filo and chicken.
6. Bake the filo parcels in the oven for 30 mins, or until the chicken is cooked through. Cover with foil if they start to brown too much. Serve warm with cheesy mashed potatoes and glazed carrots.
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