Pesto Chicken Kiev Balls


You’re in for a real treat when you bite through these delicious crumbed chicken surprises!

Prep time:20 mins

Cook time:12 mins

Makes: 18


  • 1 tablespoon Leggo’s Pesto – Traditional Basil
  • 40g spreadable cream cheese
  • 500g chicken mince
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup seasoned flour
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • 2 cups fresh breadcrumbs
  • Oil, for shallow frying
  • Tomato chutney, for serving


Step 1

Combine Leggo’s Pesto and cream cheese together in a small bowl. Place 18 x ¼ teaspoonful amounts on a baking paper lined tray and freeze for 25 minutes to harden.

Step 2

Meanwhile, combine chicken mince, garlic and parsley in a large bowl. Season to taste. Remove pesto cream cheese dollops from freezer and using 1 tablespoon of chicken mince, form a ball around each. Repeat with remaining pesto and chicken mixture.

Step 3

Coat chicken balls in seasoned flour. Dip in combined egg and milk and then into the breadcrumbs, pressing coating on firmly. Refrigerate for 30 minutes.

Step 3

Heat oil in a frypan and shallow fry balls for 2 minutes or until golden brown. Drain and place on a baking paper lined tray and cook in a preheated oven at 180°C for a further 10 minutes or until cooked through. Serve with tomato chutney.

Tasty Tip!

Ensure the cream cheese is completely covered by chicken mince when forming into balls.

Pesto Chicken Kiev Balls
Average user rating:
  • 3

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