Feta Cheese Chicken Kievs for Kids and Adults

Feta cheese is one of those fantastic cheeses like paneer which doesn't completely melt.  But unlike paneer, feta does soften and the action of heat is great on the flavour.  There is a traditional Greek recipe for baked Feta I keep meaning to make just because it's something I go a bit nuts for.

It also though compliments chicken pretty well and, in the spirit of invention and well just playing willy nilly with food origins, I've taken a chicken kiev style dish (either Russian or Ukrainian) added Feta (Greek) and Japanese breadcrumbs.  Some say a crime of (con)fusion food, I say "it tastes great!"  The other joys are:

• No frying
• No worrying about leaking filling because the feta stays pretty much where it's put
• My son will eat anything if cheese is involved

Result!

Feta Cheese Chicken Kievs - made 4 small Kievs

Ingredients

4 Fresh chicken breast slices (these were sold in my local supermarket, weighing approx 70-85g each; 2.5-3oz, about 1.5cm, half an inch thick but you could slice a thick chicken breast in half.)
100g, 3.5oz Feta cheese
1 Egg
3 tbsp Panko breadcrumbs (or normal fresh breadcrumbs)
Spray oil

Method

Preheat the oven to 200oC / 400F / Gas mark 6.

Cut the feta into four 'sticks'.

Wrap the chicken slices around each piece of feta.  It doesn't matter if you can see the feta at the ends.

Crack the egg into one bowl and put the breadcrumbs in another.  Line a baking tray with baking paper (this helps them to not stick.)

Dip each chicken wrapped feta into egg then into the breadcrumbs (tip; use one hand for the egg, one for the breadcrumbs.)

Put onto a baking tray and repeat until they're all done.

Debreadcrumb your hands!

Spray the chicken liberally with spray oil and bake for approx 20 minutes or until cooked through and golden.

Cut the chicken up for little ones as it can get pretty hot in the middle.  Enjoy with vegetables!