A cheesy, garlicky and herby filling stuffed in to a chicken breast and breaded, and then baked to crispy perfection. If you grew up eating this classic chicken dinner, why not try making it yourself. Simple, but impressive enough for a dinner party and it can be adapted to include different fillings too.
What Is Chicken Kiev?
A chicken kiev is a stuffed pounded chicken breast that is then coated in breadcrumbs and baked or fried. It is a traditional Ukrainian/Russian dish (although thought to have been invented in New York to please Russian customers) that became popular in the U.K in the late 80s and early 90s and it’s now making a comeback. People want more from their chicken kievs now though, which is why we have some great stuffing combinations for you.
What Is Chicken Kiev Stuffed With?
This is the great thing about a chicken kiev. It can be stuff with anything! Usually you will get it filled with garlic butter, or maybe cream cheese (like in our recipe), but there is so much you can do with it.
You are limited with space, as it’s only a small space to stuff, but you could finely chop some olives or sun dried tomatoes to mix with the sauce for some extra texture. You could also shred a few spinach leaves to mix with the cream cheese for a bit of a green boost. If you want to make these more of a special treat, then some chopped cooked bacon is a good addition.
Is It Healthy?
Chicken breast is a lean protein option, and the main part of this dish – so it’s a good start when it comes to healthy eating. We have baked ours, rather than frying them so that limits the oil being used.
It really comes down to the filling, so these can be as healthy or as unhealthy as you like. We skipped the butter and used a mix of half reduced fat cream cheese and Greek yoghurt to keep it lower in fat. We also used lots of garlic and herbs, as they add plenty of flavour without adding a lot of calories. These kievs are just ???? calories per portion.
Apparently they used to come with a health and safety warning in restaurants, as people were splattering themselves with hot butter when cutting in to them. So, best to leave the butter out and go with a creamy cheese filling instead.
Can It Be Frozen?
As long as the chicken hasn’t previously been frozen, it’s fine to freeze these kievs. I would freeze them before they have been cooked though. So, stuff them and roll them in breadcrumbs and then put them on a baking tray and in the freezer. Then defrost it fully and cook in the oven following the instructions.
Can You Cook It In A Frying Pan?
Yes, you can and if you want a really golden and crispy coating then frying it the way to go. But that will add extra calories from the oil. So, if you want to save some calories and still have a crispy kiev, we suggest following our cooking instructions and baking them in the oven.
What To Serve On The Side
Chicken Kiev is a fairly heavy and filling dish, so you don’t want to go overboard with the sides. If you just want a light meal, then a simple green salad would be enough. But for a bigger meal, we recommend some Garlic and Rosemary Roasted Potatoes with a Carrot and Coriander Salad and some Grilled Corn with Herb Butter.
How To Cook Chicken Kiev
Mix together the cream cheese, Greek yogurt, garlic and parsley.
Take the chicken breast and at one of the sides in the middle, cut a 2-3 inch long hole and create a pocket in the middle of the chicken. Fill this chicken with as much of the cream cheese mix as you can fit in.
Beat the egg and pour onto a plate. Gently (so all the filling doesn’t fall out), roll the chicken in the egg so it is completley covered.
Tear the slice of bread and put into a blender and blend until they are breadcrumbs. Pour onto a plate and roll the chicken in the breadcrumbs until completely covered.
Bake in the oven at 220C for 40 minutes and serve with a salad.
Other Chicken Recipes To Try:
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DON’T FORGET TO RATE THE RECIPE ↓
- 1 chicken breast
- 1 egg
- 1 tbsp extra light cream cheese
- 1 tbsp 0% Greek yogurt
- 1 garlic clove, minced
- 1 tbsp parsley, chopped
- 0.5 slice brown bread
- Mix together the cream cheese, Greek yogurt, garlic and parsley.
- Take the chicken breast and at one of the sides in the middle, cut a 2-3 inch long hole and create a pocket in the middle of the chicken. Fill this chicken with as much of the cream cheese mix as you can fit in.
- Beat the egg and pour onto a plate. Gently (so all the filling doesn't fall out), roll the chicken in the egg so it is completely covered.
- Tear the slice of bread and put into a blender and blend until they are breadcrumbs. Pour onto a plate and roll the chicken in the breadcrumbs until completely covered.
- Bake in the oven at 220C for 30 minutes and serve with a salad.