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Photo of Chicken kiev by WW

Chicken kiev

Total Time
40 min
20 min
20 min
This dish is a healthier take on the Russian classic Chicken Kiev of crumbed chicken breast stuffed with herbs.


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


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)


1 large, sliced

Oil spray

1 x 3 second spray(s)


  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.