Chicken Kiev with veggies
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Tender chicken breast fillets are wrapped around a delicious soft cheese, garlic and fresh herb filling, then coated in breadcrumbs and baked.
Ingredients
Light cream cheese
120 g
Garlic
2 clove(s), coarsely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Skinless chicken breast
500 g
Plain flour
2 tbs
Egg(s)
1 medium, lightly beaten
Dried breadcrumbs
1 cup(s), (70g)
Baby potatoes
600 g, halved
Broccoli
350 g, cut into florets
Oil spray
1 x 3 second spray(s)
Instructions
1
Process cream cheese and garlic in a small food processor until smooth. Add parsley and pulse until just combined. Spoon cheese mixture into a freezeproof container. Cover and freeze for 2 hours or until frozen.
2
Preheat oven to 200°C. Line a baking tray with baking paper. Cut a pocket in the side of each chicken breast (don’t cut all the way through). Remove cheese mixture from the freezer and cut into 4 pieces. Place 1 piece into the pocket of each chicken fillet, making sure the filling is completely enclosed by the chicken.
3
Place flour, egg and breadcrumbs into 3 shallow bowls. Dip each chicken breast in flour, then egg and finally breadcrumbs. Transfer to prepared tray, lightly spray chicken with oil and bake for 30-35 minutes or until chicken is cooked through.
4
Meanwhile, cook potatoes in a large saucepan of boiling salted water for 10 minutes. Add broccoli and cook for a further 4-5 minutes or until just tender. Drain. Serve potatoes and broccoli with chicken.
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