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Chicken Kiev

Chicken Kiev with veggies

Total Time
50 min
15 min
35 min
Tender chicken breast fillets are wrapped around a delicious soft cheese, garlic and fresh herb filling, then coated in breadcrumbs and baked.


Light cream cheese

120 g


2 clove(s), coarsely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Skinless chicken breast

500 g

Plain flour

2 tbs


1 medium, lightly beaten

Dried breadcrumbs

1 cup(s), (70g)

Baby potatoes

600 g, halved


350 g, cut into florets

Oil spray

1 x 3 second spray(s)


  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.


Place the uncooked chicken Kievs in a freezer bag and freeze for up to 4 months.