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Chicken kiev cob loaf

Easy | 0:20 Prep | 0:25 Cook | 12 servings

We combine crispy, golden chicken kiev with a cheesy cob loaf for the perfect Aussie party food.- Greer Worsley



  • 125g butter
  • 6 cloves garlic, crushed
  • 250g cream cheese
  • 300ml sour cream
  • 1 tsp Massel* Chicken Stock Powder
  • 1/4 cup parsley, chopped
  • 2 tbs chives, chopped
  • 1 cup grated mozzarella
  • 1 1/2 cups grated tasty cheese
  • 1 cob loaf
  • 2 tbs olive oil
  • 400g chicken schnitzel
  • 1 cucumber, halved, sliced, to serve


  • Preheat oven to 180C. Line an oven tray with baking paper.
  • Combine the butter with half of the crushed garlic and set aside. Add the remaining crushed garlic to a bowl with cream cheese, sour cream, chicken stock powder, parsley and chives. Combine well, then stir through grated cheeses.
  • Cut the top off a cob loaf and pull out bread, tearing it into bite-sized pieces. Place the hollow cob loaf on a baking tray and bake for 8 minutes. Remove from oven and fill cob with cream cheese mixture. Dot the top of the loaf with half of the garlic butter.
  • Place torn bread pieces around the cob on the tray and return to the oven for 12 - 15 minutes. Remove from the oven and top with remaining garlic butter and return to the oven for a further 2 minutes to allow butter to melt.
  • Meanwhile, heat olive oil in a frypan over medium heat and cook chicken schnitzel for 2 - 3 minutes on each side until golden. Remove to a plate lined with paper towels. Once cool enough to handle, slice into thin strips.
  • Place cob loaf on a serving platter and use a spoon to swirl the now melted garlic butter through the cream cheese filling. Arrange toasted bread pieces, sliced chicken schnitzel and cucumber sticks around the cob for dipping.


Use pre-prepared chicken schnitzel for ease, or prepare your own from scratch.