Parsley chicken kiev with celeriac mash
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Brighten (and lighten) this classic, comforting supper with fresh parsley and soft cheese.
Ingredients
Chicken breast, skinless, raw
4 medium
Medium fat soft cheese
100 g
Garlic
2 clove(s)
Parsley, fresh
4 tablespoon(s), chopped, plus extra to serve
Plain White Flour
2 tablespoon(s), level
Egg, whole, raw
1 medium, raw, lightly beaten
Breadcrumbs, fresh
70 g
Calorie controlled cooking spray
4 spray(s)
Celeriac, raw
2 whole, raw, peeled and chopped
Peas, fresh or frozen
4 serving(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Insert a knife into the thickest part of each chicken fillet and cut a pocket along two-thirds of its length.
2
Combine the cream cheese, garlic and half the parsley, then season and spoon into the pockets.
3
Put the flour, egg and breadcrumbs onto separate plates. Dip the kievs into the flour, then the egg and finally the crumbs. Put on a baking tray, mist with cooking spray and bake for 25 minutes.
4
Meanwhile, bring a large pan of salted water to the boil and cook the celeriac for 15-20 minutes, until tender. Drain and mash, then stir in the remaining parsley.
5
Serve the chicken with the mash and peas, garnished with the extra parsley and the mint.
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