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

The GH Kitchen Team

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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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