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Chicken kiev traybake

Chicken kiev tray bake

Total Time
1 hr
20 min
40 min
Traybakes are brilliant for busy days, as they go from oven to table with minimal fuss, and leave less washing-up.


Light cream cheese

100 g


2 clove(s), crushed

Fresh flat-leaf parsley

2 tbs, finely chopped

Skinless chicken breast

640 g, (4 x 160g)

Plain flour

¼ cup(s), (35g)


2 medium, lightly beaten

Panko breadcrumbs

75 g


400 g, new variety, thinly sliced

Cherry tomatoes

200 g

Lemon zest

2 tsp

Green string beans

300 g, steamed, to serve


1 medium, cut into wedges, to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Combine cheese, garlic and parsley in a small bowl. Cut a deep pocket into the thickest part of each chicken breast, being careful to not cut all the way through. Spoon a quarter of cheese mixture into each, then press edges together to seal and enclose filling.
  2. Place flour, egg and breadcrumbs into separate shallow bowls. Season flour, then coat chicken breast in flour, dip in eggs and coat with breadcrumbs. Season and set aside.
  3. Place potato slices on a large baking tray in a single layer. Lightly spray with oil and bake for 10 minutes.
  4. Add prepared chicken to tray with potatoes. Lightly spray with oil and bake for 20 minutes. Add cherry tomatoes to tray and bake for a further 10 minutes. Remove from oven and sprinkle with zest.
  5. Serve chicken, potatoes and tomatoes with beans and lemon wedges on the side.


VARIATIONS: Add 2 tbs finely grated parmesan with breadcrumbs in Step 2. Swap parsley for basil in Step 1.