I recently received a selection of Boursin cheeses to review - three varieties of the classic round pats (garlic & herbs, black pepper, sun-ripened tomato, onion & chive) as well as Garlic & Herbs Minis. I'll be telling you more about them very soon, but today, I decided to incorporate them into my cooking, making a Madhouse take on chicken Kievs.
one chicken or turkey fillet per person
a slice of Boursin Garlic & Herbs per person
First, slice a smallish wedge off of the Boursin for each portion.
On a plate, lay out the chicken or turkey fillet and place the Boursin in the centre.
Fold over the edges and sides to seal in the Boursin (as best as you can).
Prepare two bowls, one with a lightly beaten egg and one with breadcrumbs. Dip each parcel in the egg, turning it so that each side is covered.
Gently roll it in the breadcrumbs so that it is evenly coated.
Place in an ovenproof dish.
Bake in a pre-heated oven at 180°C for 30-40 minutes. If they don't brown up, put them under the grill for 5 minutes.
Served with rice and salad, this was a dish that the whole family loved. The Madhouse Mini-testers preferred the subtler flavour of the Boursin compared to the usual garlic butter filling in chicken Kievs.
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