Another all time classic, doesn’t everyone love the Chicken Kiev? The dish itself has disputed origins, although most consider it to be Eastern European, hence the Kiev moniker. In the classic French, Supreme de Volaille a la Kiev, it’s clear that this is a stuffed chicken breast dish… but what if it wasn’t?
This version turns everything inside out, keeping all the components but making it a cinch to prepare and healthier as well. We’re not going to lie and say that this is as good as a lovingly prepared traditional Kiev, it’s clearly not, but at half the calories and tasting this good, we think this will soon become a new family favourite.
Cheats Chicken Kiev
- Baking Tray
- food processor
- 4 each Chicken Breasts skinless, boneless
- 30 g Butter unsalted, softened
- 6 cloves Garlic peeled and finely chopped
- 30 g Bread slightly stale
- 8 sprigs Flat Leafed Parsley finely chopped
- Low Cal Oil Spray
- Salt and Pepper to Season
- Pre-heat the oven to 210C, 190C fan, gas mark 6-7.
- Mix the butter and garlic until well blended, then mix in half the parsley
- Break the bread into pieces, then blitz in the food processor until you have decent sized crumbs. Add in 3/4s of the butter, and pulse to mix well.
- Give each of the breasts a couple of sprays with the oil, and season all over, then arrange on the baking tray. Rub the tops with the reserved butter, then bake in the oven for 10 minutes.
- Lift the breasts out of the oven, then divide the breadcrumb mixture and apply to the top of each breast, roughly smoothing the paste across. Put the breasts back in the oven for 10 – 15 minutes, until the crumb is crispy and well coloured, and the breasts are cooked through.
- Lift out of the oven, and allow to rest for 5 minutes, before serving with fresh new potatoes and plenty of summer greens.