Chicken Kiev

I've managed to come up with a delicious, authentically oozy,

standard-sized kiev for 7pp/approx.280kcal that will blow your socks off!


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You Will Need : (Per Kiev)


1 165g Chicken Breast

1 slice WeightWatchers White Danish Bread

1 egg white

(or 1 tablespoon 2 chicks egg white)

10g low fat spread 

(I used Tesco Olive Light. this is 1pp for 10g. Please check pp/kcal if you use a different brand)

1 clove garlic

Dried Herbs

Black Pepper

Frylight Oil


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Start by weighing the low fat spread accurately into a small ramekin dish. If you are making more than one chicken Kiev, use a separate pot for each portion.


If you like this dish really garlicky, use one clove of garlic per person. For a milder taste, half a clove is enough.


Add herbs and black pepper. Mix together thoroughly.


Make a small cut into the side of the chicken breast-only just wide enough to fill with the garlic mixture, but deep enough to reach the centre. Fill the hole with the mixture, pushing it as far into the middle of the breast as you can with your finger. 


Pop the bread into a food processor and blitz until you have fine breadcrumbs.


Prepare 2 bowls-one for the egg white and one for the breadcrumbs.


Close up the hole in the side of the chicken breast. Dip into the egg white, coating evenly.


Transfer the egg-coated chicken breast to the breadcrumbs, pressing them on to coat the breast generously and evenly. Put the prepared Kievs onto a plate and pop into the fridge for 20 minutes. This will ensure that the low fat spread chills so is less likely to leak out of the chicken when cooking.

While they are chilling, preheat the oven to 200 degrees centigrade.


Place on baking parchment, mist with Frylight oil and bake for 30 minutes until the breadcrumbs are beautifully golden.

They are delicious served like this with 0pp butternut squash chips (so you can drizzle them with the garlic butter!) and a fresh salad.

Alternatively, serve with spaghetti and a simple tomato sauce which is equally delicious.


When you cut into the chicken Kiev, you should have a fabulously crispy coating, succulent, perfectly cooked white chicken with a garlicky, buttery-flavoured melted centre oozing with deliciousness.


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