Serves: 8-10 kievs
Place chicken, shallot, garlic, celery salt and pepper in a food processor and blend to a smooth paste.
Mix together the Gorgonzola and cream cheese with a fork.
Spoon tablespoons of chicken onto the palm of your hand and flatten out with a spoon.
Place small balls of Gorgonzola mixture into the centre of the chicken round and gently close your palm to tightly enclose the cheese. Smooth the edges to form a tight seal and shape into a ball. Repeat to use the remaining mixture.
In this order, coat the kievs in flour, then beaten egg and finally breadcrumbs.
Cook the kievs in 160°C oil for 12-15 minutes until golden brown.
Drain on kitchen paper and serve.
Recipe courtesy of Gorgonzola