This herby baked chicken is delicious served with a mixed salad
(1 votes)
Cook: 3 Hours 20 Mins
Serves: 4
Price: £1.90 per serving
Nutritional Information
Each 244g serving contains
Energy
2774kj
663kcal
2774kj
663kcal
33%
Fat
33.0g
33.0g
High
47%
47%
Saturates
18.0g
18.0g
Med
90%
90%
Sugars
1.5g
1.5g
Low
2%
2%
Salt
1.50g
1.50g
High
25%
25%
of your reference intake.
Typical energy values per 100g:
1137kj/272kcal
Typical energy values per 100g:
1137kj/272kcal
Ingredients
4 chicken breasts, skinned
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
Squeeze of lemon juice
125g butter, softened
2 large eggs, beaten
75g plain flour
150g breadcrumbs, made with stale bread
Salad leaves, to serve
Chopped tomatoes, to serve
Method
1
Put the chicken breasts on a board and cut off a thin slice from the top. Push a small sharp knife into the side of each chicken breast, then cut inside to make a pocket. Cover each chicken breast with cling film and then bash out very lightly with a rolling pin to thin out the meat.
2
Make the flavoured butter by mashing together the garlic, parsley, lemon juice, and softened butter with a fork. Divide into four and push into the pockets you have cut in each chicken breast.
3
Put the thin slice of chicken on top of the butter, making sure it's completely covered, and press the edges of the meat together to seal. Chill for 30 minutes until the butter hardens up.
4
Whisk the eggs and pour onto a plate. Put the flour and breadcrumbs on two separate plates. Season the flour. Dip each chicken breast first in the flour, shaking off any excess, then roll in the egg so it's thoroughly coated.
5
Pre-heat the oven to 220C/180C Fan/Gas 6. Next, roll the chicken in the breadcrumbs, patting the crumbs on well to make sure they stick. Chill for 30 minutes so that the coating can set.
6
Put the kievs on a baking tray and bake for 25 to 30 minutes, turning once, until golden all over. Serve with a mixed salad.