Our lighter twist on this classic recipe. You'll cook tender chicken with soft cheese and garlic, all wrapped in breadcrumbs.
Serves 2
Prep 2 hrs 15 mins
Cook 35 mins
Everyday Balance™ 160kcal per serving
Power Foods
1 garlic clove, peeled and finely chopped
10g fresh parsley, finely chopped
2 skinless chicken breasts
1 egg, beaten
400g potatoes, skins on
150g broccoli, cut into florets
Counted Ingredients
80g light soft cheese (115kcal)
15G plain flour (50kcal)
40g panko breadcrumbs (155kcal)
Make the Kiev filling at least 2hrs before
1. Add the cheese and garlic to a food processor and blend until smooth
Add the parsley and pulse until just combined - this is your filing
2. Line a small bowl with clingfilm
Put the filing in the bowl, cover and place the bowl in the freezer for 2 hrs until solid
Preheat the oven to 200°C (180°C, gas mark 6), boil a kettle and prepare your ingredients
3. Make large cut in the side of each chicken breast to make a pocket
Remove the filling from the freezer
Put half a filling into each chicken pocket, make sure the filling is completely enclosed by the chicken
4. Add the flour, egg and breadcrumbs to 3 individual shallow bowls
Dip each chicken breast into the flour, then the egg, then the breadcrumbs
5. Add the coated chicken to a baking tray with a generous amount of low-calorie cooking spray and cook for 35 mins until the chicken is cooked (no pink meat!)
6. Meanwhile, cook the new potatoes in a pan of boiling water for 10 mins then add the broccoli and cook for a further 5 mins, until tender
7. Drain the potatoes and broccoli and server with the chicken
Commentaires