Photo of Kiev-style chicken with garden greens salad by WW

Kiev-style chicken with garden greens salad

9
6
6
SmartPoints® value per serving
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
Simple to cook, delicious and versatile, skinless chicken breast fillets are the ideal ingredient for a quick and easy dinner.

Ingredients

Light Mozzarella

1 ball(s), grated

Medium fat soft cheese

4 tablespoons

Garlic

4½ clove(s), crushed

Parsley, fresh

2 tablespoons, chopped

Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Asda Panko Breadcrumbs

20 g, 5g per 1 tbsp

Vinegar, All Types

5 teaspoons, cider

Olive Oil

1 tablespoons

Dried Mixed Herbs

1 teaspoons

Mustard Powder

½ teaspoons, level, English

Peas, frozen, boiled

200 g

Lettuce

8 leaf/leaves, small, Baby Gem, torn into bite-size pieces

Bottle Green Elderflower Cordial

20 ml

Cucumber

1 portion(s), medium, halved lengthways, deseeded and sliced

Spring Onions

4 medium, trimmed and thinly sliced

Celery, Raw

2 stick(s), thinly sliced

Mint, Fresh

4 sprig(s), torn

Mustard Cress

4 tablespoons

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Mix the grated mozzarella with the soft cheese, 4 garlic cloves, chopped parsley, and season well. Cut pockets in the sides of the chicken, so you can open each fillet like a book but the ends are still joined. Push half of the filling inside each fillet. Mist with cooking spray, scatter each fillet with 1 tbsp panko breadcrumbs, mist again with more cooking spray, then transfer to a baking tray. Bake for 20 minutes until the chicken is cooked through and the crumb is golden.
  3. Meanwhile, bring a small pan of water to the boil, add the peas and cook for 2 mins, then drain and set aside.
  4. In a small bowl, combine the cider vinegar, olive oil, English mustard powder, remaining garlic, elderflower cordial and dried mixed herbs in a clean jar, along with 1 tbsp water. Scatter the lettuce over a plate and top with the cucumber, peas, celery, spring onion and a few torn fresh mint leaves. Toss to combine, then scatter over a small handful of salad cress and serve with the chicken.