Chicken kiev

Name: Chicken kiev
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 4 skinless chicken breasts; 75 g (3oz) butter, softened; 3 garlic cloves, crushed; Handful fresh parsley, finely chopped; 75 g (3oz) dried breadcrumbs; 25 g (1oz) Parmesan cheese, finely grated; Plain flour, to dust; 2 medium eggs, lightly beaten

These chicken kievs are oven baked, making them the perfect midweek meal.

By The GH Kitchen TeamPublished: 09 April 2014

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Yields:

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Ingredients

4 skinless chicken breasts
75 g (3oz) butter, softened
3 garlic cloves, crushed
Handful fresh parsley, finely chopped
75 g (3oz) dried breadcrumbs
25 g (1oz) Parmesan cheese, finely grated
Plain flour, to dust
2 medium eggs, lightly beaten

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6 and put in a baking tray to heat up. Using a sharp knife, cut through the side of each chicken breast to make a pocket. Working one at a time, lay a fillet down on a board, cover with clingfilm and flatten a little with a rolling pin. Repeat with remaining breasts.
2. Step 2
  In a small bowl, mix together butter, garlic, parsley and plenty of seasoning. Stuff a quarter of the mixture into each chicken breast pocket.
3. Step 3
  Mix together breadcrumbs and Parmesan on a large
  lipped plate. Put flour and eggs on to separate lipped plates. Working one at a time, coat breasts in flour (tapping off excess), followed by the egg and breadcrumbs.
4. Step 4
  Transfer coated breasts to the preheated baking tray and cook for 20-25mins or until crispy, golden and the chicken is cooked through. Serve with a green salad and new potatoes, if you like.
  
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Per Serving:

Calories: 398
Total carbs: 14 g
Sugars: 1 g
Total fat: 21 g
Saturated fat: 12 g
Protein: 38 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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