Chicken Kiva
Indulge in the sophisticated flavors of Chicken Kiva, a show-stopping dish that combines tender chicken, creamy spinach filling, and a flaky puff pastry crust. This recipe features juicy, boneless chicken breasts pocketed with a rich mixture of cream cheese, vibrant spinach, minced garlic, and fresh parsley, then wrapped in buttery puff pastry for a golden, flaky finish. Perfectly seared before baking, the chicken stays moist and flavorful while the pastry crisps up beautifully in the oven. Ready in just an hour, this elegant yet approachable dish is ideal for dinner parties, family meals, or any occasion that calls for a touch of gourmet flair. Serve your Chicken Kiva alongside roasted vegetables or a crisp salad for a truly unforgettable meal!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 120 grams Cream cheese
- 100 grams Spinach (fresh or frozen, thawed and drained)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 sheets Puff pastry sheets (thawed)
- 1 piece Egg (lightly beaten for egg wash)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Lay the chicken breasts on a cutting board and, using a sharp knife, slice each breast horizontally to create a pocket for the filling. Do not cut all the way through.
In a small bowl, mix together the cream cheese, spinach, minced garlic, parsley, salt, and black pepper until well combined.
Stuff each chicken breast with the cheese and spinach mixture. Secure the openings with toothpicks if needed.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until lightly golden. Remove from heat and let them cool slightly.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet in half to create 4 pieces of pastry total.
Place a cooled, seared chicken breast on one half of a puff pastry piece. Fold the pastry over the chicken and seal the edges by pressing them together firmly. Trim any excess pastry and crimp the edges with a fork for a decorative finish.
Brush the tops of the pastry-wrapped chicken with beaten egg to create a golden, glossy crust when baked.
Arrange the wrapped chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed, and the chicken is cooked through to an internal temperature of 75°C (165°F).
Remove from the oven and let the Chicken Kiva rest for 5 minutes before serving. Serve hot with a side of roasted vegetables or a fresh salad. Enjoy!
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
