Published Friday, 31 October, 2008 by stephi jones
Pre-Heat your oven to a medium high heat.
Butterfly your chicken breasts (cut them nearly in half but not quite) open it out and it techinally should have a sort of butterfly look to it!
rub butter over the inside of the chicken and load it up with garlic, grated cheese and onion, once filled fold the chicken breast back over on itself.
do this for all 4 chicken breasts.
poke a skewer through each kiev in order to seal them up and stop you losing your filling.
beat your egg in a bowl.
once sealed place on a baking tray and brush with egg mixture.
in a bowl crush up your crisps and add as much cream chesses as you like, mix it together slowly so as not to crush the crisps to crumbs.
smear the cheesy crisp mixture on the chicken breasts and brush with egg again.
place in the oven on a foil covered baking tray and cook for around 35-40 minutes until chicken is cooked through and the crisp coating nicely browned.
Quick and tasty
good for parties
Always a winner.
Ingredients are minimal, stuff to be found in your cupboard/fridge whatever the day!
Crispy eisbein with baked potato and sweet carrots