Chicken kiev
11
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Tender chicken breast fillets are wrapped around a delicious soft cheese, garlic and fresh herb filling, then coated in breadcrumbs and baked.
Ingredients
Low Fat Soft Cheese
150 g
Garlic
2 clove(s)
Parsley, fresh
2 tablespoon(s)
Chicken breast, skinless, raw
4 medium
Plain White Flour
25 g
Egg, whole, raw
1 medium, raw
Breadcrumbs, dried
75 g
Calorie controlled cooking spray
4 spray(s)
New potatoes, raw
600 g
Broccoli, raw
350 g
Instructions
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.
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