Chicken Kiev
These Chicken and Leek Quesadillas are a delightful twist on the classic Mexican dish. Succulent chicken breasts paired with flavorful leeks and a creamy cheese filling make for a satisfying and easy-to-make meal. Perfect for a quick lunch or dinner, these quesadillas are sure to become a new family favorite!
— Constant Cookbook
Ingredients
- 1 bulb garlic , each clove peeled, cut in half and green centres removed
- 250g butter
- 15g parsley , finely chopped
- 4 x 150g chicken breasts
- 125g dried breadcrumbs
- 2 eggs , beaten
- plain flour , to dust
- 300ml double cream
- 25g butter
- 1 tbsp parsley , chopped
- 1 tsp black pepper
- 400g leeks , cleaned and diced
Instructions
- Heat a non-stick frying pan over a medium-high heat. Spread half the wrap with 2 tbsp soft cheese and put in the pan. Cover the other half with the cheddar, then top with the spring onion, lemon zest, parsley and chicken. Scatter over the panko and dot the remaining soft cheese over.
- Fold the soft-cheese-spread side of the wrap over to close the quesadilla. Cook for 3-4 mins until the cheese has melted and the top of the quesadilla is warm, so you know the chicken is heated through. Slice and serve.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 413 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.4 milligram of sodium
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