Healthier chicken kiev
- April 2013
- Serves 4
- 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.
- 16.7g (4.4g saturated)
- 22.7g (1.7g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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