Chicken Kiev
found in Mains - Meat Dishes
 | 7 SPs |
Prep: 15 minutes
Cook: 35 minutes
Difficulty:
Moderate
Tender chicken breast fillets are wrapped around a delicious soft cheese, garlic and fresh herb filling, then coated in breadcrumbs and baked.
Ingredients
- 51⁄2oz low fat soft cheese
- 2 garlic cloves
- 1 bunches parsley, freshly chopped
- 4 chicken breasts
- 1oz flour (plain)
- 1 egg, lightly beaten
- 23⁄4oz golden breadcrumbs
- 8 sprays calorie controlled cooking spray
- 22oz new potatoes, halved if large
- 13oz broccoli, cut into florets
Directions
1
Put the soft cheese and garlic in a food processor and blitz until smooth. Add the parsley to the food processor and pulse until just combined. Line a small shallow bowl with clingfilm and transfer the mixture to the bowl. Cover and freeze for 2 hours or until solid.
2
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Make a large cut in the side of each chicken fillet to create a pocket. Remove the soft cheese from the freezer and cut into 4 pieces. Put 1 piece into the pocket of each chicken fillet, making sure the filling is completely enclosed by the chicken.
3
Put the flour, egg and breadcrumbs into three separate shallow bowls. Dip each chicken breast in the flour, then the egg and then the breadcrumbs. Transfer to a nonstick baking sheet.
4
Mist the chicken fillets with cooking spray, then bake for 30-35 minutes or until the chicken is cooked through.
5
Meanwhile, cook the new potatoes in a pan of boiling water for 10 minutes. Add the broccoli and cook for a further 4-5 minutes, until just tender. Drain and serve the potatoes and broccoli with the chicken.
