Healthier chicken kiev

Healthier chicken kiev

We’ve slashed the calories and fat content of this retro classic chicken recipe but kept the oozing, garlicky centre.

Healthier chicken kiev

For a more traditional version, head on over to this chicken kiev page.

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, 25 min to cook, plus chilling

We’ve slashed the calories and fat content of this retro classic chicken recipe but kept the oozing, garlicky centre.

For a more traditional version, head on over to this chicken kiev page.

Nutrition: per serving

Calories
446kcals
Fat
16.7g (4.4g saturated)
Protein
53.6g
Carbohydrates
22.7g (1.7g sugars)
Fibre
1.9g
Salt
0.8g

Ingredients

  • 2-3 garlic cloves, crushed
  • Squeeze of lemon juice
  • 2 tbsp finely chopped fresh flatleaf parsley
  • 1 tbsp finely chopped fresh tarragon
  • 4 tbsp light cream cheese (such as Philadelphia Light), chilled
  • 4 x 175g free-range chicken breasts, trimmed, skin removed
  • 50g flour, well seasoned
  • 2 medium free-range eggs, beaten
  • 75g Japanese panko or dried breadcrumbs
  • 3 tbsp groundnut oil
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 200°C/ fan180°C/gas 6. Mix the garlic, lemon juice, parsley, tarragon, cream cheese and seasoning ?in a bowl to make the filling.
  2. Butterfly the chicken breasts by slicing them part of the way through with a sharp knife, then opening the breasts out like a book. Wrap in cling film and gently pound flat with a rolling pin, being careful not to tear the flesh.
  3. Place a quarter of the filling into the centre of each flattened breast and fold over one side of the chicken, then the other (like folding a sheet of paper to fit in an envelope). Cover the seal with the flattened small piece of chicken fillet, if you have it (see tip). Roll each breast tightly in cling film and chill for 30 minutes to firm up.
  4. When firm, remove from the cling film and dust in the seasoned flour. Dip in the beaten egg, then roll in the breadcrumbs to coat completely, shaking off any excess.
  5. Heat an ovenproof frying pan, then add the oil. Fry the kievs on all sides until lightly browned, then transfer to the oven and bake for 20 minutes until golden and cooked through. Serve immediately.

Nutrition

Calories
446kcals
Fat
16.7g (4.4g saturated)
Protein
53.6g
Carbohydrates
22.7g (1.7g sugars)
Fibre
1.9g
Salt
0.8g

delicious. tips

  1. Chicken breasts sometimes come with the smaller fillet still attached. Remove it and flatten it with the heel of your hand, then smooth it over the join of the stuffed breast in step 3. It will help stop the filling leaking out.

  2. Freeze the uncooked, breadcrumbed kievs on baking sheets until solid, then transfer to resealable plastic freezer bags. Store for up to 3 months. Defrost fully before cooking.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chicken breast recipes

Lightly spiced chicken kievs

Feast on an easy version of the classic chicken recipe,...

Save recipe icon Save recipe icon Save recipe

Purse-friendly chicken recipes

Chicken kiev

Master a classic chicken kiev with our foolproof guide written...

Save recipe icon Save recipe icon Save recipe

Comfort food recipes

Stilton and watercress chicken kiev

Our recipe for golden, crispy chicken kievs packs in the...

Save recipe icon Save recipe icon Save recipe

Favourite chicken recipes

Chicken kievs

Our homemade chicken kiev recipe is quick and easy and...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.