Cheat’s Chicken Kiev Cordon Bleu Style with Caperberry Slaw

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Eat the Week: Every meal, every day

I love homemade chicken kiev, especially with this piquant caperberry slaw. It’s my guilty pleasure. Just buy good meat and don’t scrimp on the garlic.

  • Yield: 6 (or 2–4 with leftovers)
  • Preparation Time: 20 Minutes
  • Cooking Time: 35 Minutes


  • 4½ oz (125 g) mozzarella, cut into six slices
  • 3 large chicken breasts on the bone, cut in half, skin removed
  • 6 slices of prosciutto
  • whole bulb of garlic, cloves separated
  • glug of rapeseed oil
Breadcrumb topping
  • 3 slices of brown or white bread
  • 2¼ oz (60 g) parmesan, finely grated
  • 4 tablespoons crispy shallots
  • 1 lemon of finely grated zest
  • handful of finely chopped parsley
Caperberry Slaw
  • 1 small red cabbage, finely shredded
  • 1 small white cabbage, finely shredded
  • 9 oz (1 x 250 g) jar of caperberries in vinegar
  • 3 tablespoons salad cream or mayonnaise  optional
How to Make It
  1. Preheat the oven to 190°C (375°F/gas mark 5).
  2. Place a slice of mozzarella on top of each piece of chicken, then wrap the chicken in a slice of prosciutto. Place all the wrapped chicken in a baking dish, with the mozzarella side facing upwards. Add the garlic cloves, tucking them in between the chicken pieces, before adding a generous drizzle of oil and a decent pinch of salt and pepper. Cook in the oven for 12–15 minutes or until the prosciutto starts to go crispy.
  3. Blitz the bread in a food processor or chop it with a knife to make coarse breadcrumbs. Transfer to a bowl and combine with the parmesan, crispy shallots, lemon zest and parsley, then season to taste with salt and pepper.
  4. Cover the chicken pieces with the breadcrumbs and return to the oven for a further 12–20 minutes until the breadcrumbs are golden and crispy.
  5. Meanwhile, for the caperberry slaw, combine the red and white cabbage with the drained caperberries, then add a glug of vinegar from the jar and season generously with salt and pepper. For a slightly more indulgent version, stir through the salad cream or mayonnaise (I’m a salad cream girl).
  6. Serve the chicken with the caperberry slaw on the side.

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