Chicken Kievs

These slimming and Weight Watchers friendly Chicken Kievs are just as good as the old favourite and are really versatile! Serve them with new potatoes, chips or rice, with a side salad or veg.

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Chicken Kievs | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

These Chicken Kievs would work really well with this Bacon, Onion and Potato Bake! It’s been soooo popular over on our Facebook Group!

Chicken Kievs | Slimming & Weight Watchers Friendly

You could easily adapt this recipe to suit your tastes – you could add leave out the garlic and add some chilli, or replace the parsley with chives, why not have an experiment!

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Chicken Kievs | Slimming & Weight Watchers Friendly

What do I need to make these Chicken Kievs?

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We love a gadget, and this Mini Electric Chopper is no exception!

You can use it to make breadcrumbs, whizz up herbs and spices and even make hummus!

If you’re short on kitchen space, it’s a great alternative to a full sized food processor. You can pick one of these Mini Electric Choppers up on Amazon.

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray! We used the Rapeseed Oil one for this Chicken Kievs recipe, and it was fab!

Chicken Kievs | Slimming & Weight Watchers Friendly

Can I freeze these Chicken Kievs?

suitable-for-freezing-recipe-card

This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.

Make sure it’s piping hot before serving!

How do I make these Chicken Kievs?

Step 1

Preheat the oven to 170ºC and line a baking tray with greaseproof paper.

Step 2

Into a mini electric chopper place the garlic, parsley, vegetable stock pots, water and Flora Light. Whizz until the garlic and parsley are chopped.

Low Syn Chicken Kievs | Slimming World

Place into a dish and chill for 15 minutes.

Low Syn Chicken Kievs | Slimming World

Step 3

Using the mini electric chopper, whizz the bread into fine breadcrumbs.

 

Step 4

Using a very sharp knife, cut a pocket into the chicken – place the knife into one end, being careful not to cut through to the outside.

Step 5

Once the garlic mixture has chilled, spoon evenly into the pocket in the chicken breasts, filling as much as possible.

Low Syn Chicken Kievs | Slimming World

Pin closed with a cocktail stick.

Step 6

Beat the eggs and place into a shallow dish. Place the breadcrumbs into a separate shallow dish.

Dip each chicken breast into the egg, and then lightly cover with breadcrumbs in the second dish.

Step 7

Place each crumbed chicken breast onto the baking tray, spray with Frylight and cook for 30 minutes until golden and crisp.

Low Syn Chicken Kievs | Slimming World

Serve with a wedge of lemon and your choice of accompaniment!

Like these Chicken Kievs? Why not try some more of our Fakeaways?

Why not check out our other popular chicken recipes?

 

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Chicken Kievs | Slimming & Weight Watchers Friendly

Votes: 58
Rating: 3.48
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portions 10 minutes 30 minutes

Calories

WW

Carbs

198kcal 3

Smart Points (Flex/Freestyle)

Coming Soon

Per portions Per portions Per portions
Suitable For Freezing icon
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Preheat the oven to 170ºC and line a baking tray with greaseproof paper.
  2. Into a mini electric chopper place the garlic, parsley, vegetable stock pots, water and Flora Light. Whizz until the garlic and parsley are chopped. Place into a dish and chill for 15 minutes.
  3. Using the mini electric chopper, whizz the bread into fine breadcrumbs.
  4. Using a very sharp knife, cut a pocket into the chicken - place the knife into one end, being careful not to cut through to the outside.
  5. Once the garlic mixture has chilled, spoon evenly into the pocket in the chicken breasts, filling as much as possible. Pin closed with a cocktail stick.
  6. Beat the eggs and place into a shallow dish. Place the breadcrumbs into a separate shallow dish. Dip each chicken breast into the egg, and then lightly cover with breadcrumbs in the second dish.
  7. Place each crumbed chicken breast onto the baking tray, spray with Frylight and cook for 30 minutes until golden and crisp. Serve with a wedge of lemon and your choice of accompaniment!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

If you use or re-create our recipes we kindly ask:

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  • You don't reproduce the recipe in full
13 Comments
  1. Hi, I’m going to try this, it looks lovely! I wondered if I could use philly light as my HEXB instead of flora? Thought it may give it a creamy texture? Or would this not work at all? Looking forward to trying diathermy way! Thanks PON!

    1. Hi Kelly, did you try this with the philly light instead of flora? I want to try this myself but it would be a waste if you have tried and it didn’t work! 🙂

  2. Hey, I am going to attempt to make this tonigt looks delicious! Just wanted to ask when cutting the chicken breast did you cut horizontally across (like butterfly) or vertically from the side to create the pocket? Many thanks x

  3. Hi I’ve just realised I’ve not got stock pots only stock cubes in and I’m making this tonight! Could I use cubes instead or do you need the texture from the stock pot?

  4. Hi, looking to make this. Can I make the butter a few days in advance (how long will it last in the fridge) and can you freeze the mixture?

  5. These are superb and actually taste like chicken Kiev’s. A big thumbs up!
    Will cut a pocket in the end next time, made the mistake of cutting longside and needing at least 3 cocktail sticks to hokd and the filling still oozed out a bit!

  6. Hi. I’ve made these before and they were lovely. Would like to freeze them but was wondering if I can freeze them raw as I’m worried they’ll dry out if I cook, freeze and then reheat. Not sure if the egg/breadcrumb coating will survive if I freeze them raw though. Thanks

    1. Hi Sarah,

      You could try freezing them raw before adding the breadcrumbs – then defrost and add the breadcrumbs before cooking 😊

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