Chicken Kiev - Low Fat
Over a year ago
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Ingredients
- 4 x 175g skinless chicken breasts
- 100g Philadelphia cream cheese, light
- 1 tbsp fresh breadcrumbs
- 1 Egg, separated
- 1 Garlic clove, crushed
- 2 tbsp Fresh parsley, chopped
- 200g Fine dried breadcrumbs
- 2 tsps paprika
- Plain white flour, for dusting
Accompaniment
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Method
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1
1. Preheat the oven to gas mark 7 /220°. Cut a deep slit lengthways in each chicken breast.
2. In a bowl mix together the cream cheese, fresh breadcrumbs, egg yolk, garlic and chopped parsley and season with ground black pepper. Spoon the mixture into the slits in the chicken breasts then, using wooden cocktail sticks, secure the pockets.
3. Lightly beat the egg white. Spread the dried breadcrumbs and paprika on a flat plate. Dip each chicken breast in a little plain white flour. Brush with egg white, then press on the breadcrumbs until the chicken is well coated.
4. Place the chicken on a baking tray and bake in the oven for 25 minutes. Serve with a green salad.
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