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+ servings

Chicken Kievs

  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 268
  • Carbs 9.9G
4 Servings


  • 4 chicken breast skin and visible fat removed
  • 60 g wholemeal bread
  • 2 eggs
  • 20 g reduced fat spread
  • 1 handful fresh parsley
  • 3 garlic cloves
  • 2 vegetable stock pots
  • 2 tsp water
  • sea salt
  • freshly ground pepper


  1. Pre-heat 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 reduced fat spread. Whizz until the garlic and parsley are chopped, being careful not to form a paste. 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 low calorie cooking spray and cook for 30 minutes until golden and crisp. Serve with a wedge of lemon and your choice of accompaniment!