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
To make this chicken breast recipe, preheat the oven to 200°C/400°F/Gas Mark 6. Place each chicken breast on a chopping board and slice through the centre to make a pocket.
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.
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.
Cook the potatoes in boiling water with the stock cube for 2-3 minutes. Drain and place on a baking tray.
Spray lightly with oil and bake in the oven for 20 minutes (you can cook them with the chicken).
Serve the chicken and chips hot with vegetables.
Top tip for making Rosemary Conley’s chicken Kiev and chips
Leave the skin on the potatoes for extra fibre.