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Our lighter twist on this classic recipe. You'll cook tender chicken with soft cheese and garlic, all wrapped in breadcrumbs.

Serves 2  

Prep 2 hrs 15 mins   

Cook 35 mins 

Everyday Balance™ 160kcal per serving 

Power Foods

  • 1 garlic clove, peeled  and finely chopped 

  • 10g fresh parsley, finely chopped  

  • 2 skinless chicken breasts 

  • 1 egg, beaten 

  • 400g potatoes, skins on 

  • 150g broccoli, cut into florets

Counted Ingredients

  • 80g light soft cheese (115kcal) 

  • 15G plain flour (50kcal) 

  • 40g panko breadcrumbs (155kcal) 

Make the Kiev filling at least 2hrs before

1. Add the cheese and garlic to a food processor and blend until smooth

Add the parsley and pulse until just combined - this is your filing

2. Line a small bowl with clingfilm

Put the filing in the bowl, cover and place the bowl in the freezer for 2 hrs until solid

Preheat the oven to 200°C (180°C, gas mark 6), boil a kettle and prepare your ingredients 

3. Make large cut in the side of each chicken breast to make a pocket

Remove the filling from the freezer

Put half a filling into each chicken pocket, make sure the filling is completely enclosed by the chicken

4. Add the flour, egg and breadcrumbs to 3 individual shallow bowls

Dip each chicken breast into the flour, then the egg, then the breadcrumbs

5. Add the coated chicken to a baking tray with a generous amount of low-calorie cooking spray and cook for 35 mins until the chicken is cooked (no pink meat!)

6. Meanwhile, cook the new potatoes in a pan of boiling water for 10 mins then add the broccoli and cook for a further 5 mins, until tender

7. Drain the potatoes and broccoli and server with the chicken

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