Photo of Chicken kiev by WW

Chicken kiev

Points® value
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.


Low Fat Soft Cheese

150 g


2 clove(s)

Parsley, fresh

2 tablespoon(s), finely chopped

Chicken breast, skinless, raw

4 medium

Plain White Flour

25 g

Egg, whole, raw

1 medium, raw, lightly beaten

Breadcrumbs, dried

75 g, golden

Calorie controlled cooking spray

4 spray(s)

New potatoes, raw

600 g, halved if large

Broccoli, raw

350 g, cut into florets


  1. Put the soft cheese and garlic in a food processor and blitz until smooth. Add the parsley to the food processor and pulse until just combined. Line a small shallow bowl with clingfilm and transfer the mixture to the bowl. Cover and freeze for 2 hours or until solid.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Make a large cut in the side of each chicken fillet to create a pocket. Remove the soft cheese from the freezer and cut into 4 pieces. Put 1 piece into the pocket of each chicken fillet, making sure the filling is completely enclosed by the chicken.
  3. Put the flour, egg and breadcrumbs into three separate shallow bowls. Dip each chicken breast in the flour, then the egg and then the breadcrumbs. Transfer to a nonstick baking sheet.
  4. Mist the chicken fillets with cooking spray, then bake for 30-35 minutes or until the chicken is cooked through.
  5. Meanwhile, cook the new potatoes in a pan of boiling water for 10 minutes. Add the broccoli and cook for a further 4-5 minutes, until just tender. Drain and serve the potatoes and broccoli with the chicken.