Rosemary Conley's chicken Kiev and chips

(62 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chicken Kiev with French fries
Chicken Kiev with French fries
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Do your family love chicken Kievs? Learn how to make a healthy version at home with this handy diet recipe from Rosemary Conley. Stuffed with a tasty, flavour-packed filling of garlic and low-fat spread and topped in a crisp breadcrumb coating you just can't go wrong! Rosemary Conley's chicken Kiev and chips serves 4 people and takes only 40 mins to prepare and cook. This easy to make family meal shows you how to make homemade chips from scratch too. A portion of this Kiev recipe works out at only 339 calories and 3.7 fat per serving.


  • 4 skinless chicken breasts
  • 20g low-fat spread
  • 2 garlic cloves, crushed
  • 1 tbsp finely chopped chives
  • 1 egg, beaten
  • 4 tbsps granary breadcrumbs
  • salt and black pepper

For the chips

  • 200g potatoes, cut into fine chips
  • 1 vegetable stock cube
  • low-cal spray oil

Leave the skin on the potatoes for extra fibre.


  1. Preheat the oven to 200C/400F/Gas Mark 6. Place each chicken breast on a chopping board and slice through the centre to make a pocket.
  2. Mix together the low-fat spread, garlic and chives and season with salt and pepper. Spoon the mixture into the pocket of each chicken breast.
  3. Dip the chicken in the beaten egg, and then in the breadcrumbs and place on a non-stick baking tray. Bake in the oven for 25-30 minutes until cooked through.
  4. Cook the potatoes in boiling water with the stock cube for 2-3 minutes. Drain and place on a baking tray.
  5. Spray lightly with oil and bake in the oven for 20 minutes (you can cook them with the chicken).
  6. Serve the chicken and chips hot with vegetables.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 339(kcal)
  • Fat 3.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(62 ratings)

Your comments

comments powered by Disqus

FREE Newsletter