Photo of Parsley chicken kiev with celeriac mash by WW

Parsley chicken kiev with celeriac mash

Points® value
Total Time
40 min
15 min
25 min
Brighten (and lighten) this classic, comforting supper with fresh parsley and soft cheese.


Chicken breast, skinless, raw

4 medium

Medium fat soft cheese

100 g


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)


  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.