Chicken kiev
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This dish is a healthier take on the Russian classic Chicken Kiev of crumbed chicken breast stuffed with herbs.
Ingredients
Skinless chicken breast
600 g, (Buy 4 x 150g)
Reduced fat oil spread
2 tbs
Fresh chives
1 tbs, chopped
Fresh flat-leaf parsley
1 tbs, chopped
Garlic
2 clove(s), crushed
Plain flour
¼ cup(s), (35g)
Egg white
2 medium
Dried breadcrumbs
1 cup(s), (100g)
Frozen green peas
2 cup(s), (240g)
Zucchini
1 large, sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Cut a pocket in the side of each chicken breast (don’t cut all the way through).
2
Combine spread, chives, parsley and garlic in a small bowl. Place one-quarter of the garlic mixture into each chicken pocket.
3
Place flour on a plate. Whisk egg whites and 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate.
4
Dip 1 chicken fillet into flour and then egg mixture. Coat in breadcrumbs and place on prepared tray. Lightly spray with oil. Repeat with remaining chicken. Bake for 20 minutes or until golden and cooked through.
5
Meanwhile, boil, steam or microwave peas and zucchini until just tender. Drain. Serve chicken with peas and zucchini.
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