EASY CHICKEN KIEV RECIPE | BBC GOOD FOOD
Homemade chicken kievs don't have to mean hours in the kitchen. Just add spuds and salad before serving
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
- Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
- Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
Nutrition Facts : Calories 327 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 38 grams protein, SodiumContent 0.8 milligram of sodium
FILO CHICKEN KIEV | JAMIE OLIVER RECIPES
Total Time 45 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and finely grate the garlic, finely chop the parsley, stalks and all, then mix both with the soft butter and season with sea salt and black pepper.
- Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Divide and stuff in the garlic butter, then shape the breasts back into their original form, sealing the butter inside.
- Gather up one sheet of filo in waves and wrap around one breast. Repeat, lining up the kievs on a large oiled baking tray. Mix 1 tablespoon of olive oil with 1 teaspoon of red wine vinegar, then lightly brush the filo, reserving the remaining mixture for later. Roast on the bottom of the oven for 25 minutes, or until golden, juicy and cooked through.
- Meanwhile, chop the potatoes into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, adding the peas for the last 2 minutes.
- Trim the tough ends off the broccoli stalks, halve any thicker stalks lengthways, toss with the remaining oil and vinegar mixture and add to the chicken tray for the last 10 minutes.
- Drain the potatoes and peas, then mash with 1 teaspoon of extra virgin olive oil and season to perfection. Serve it all together.
Nutrition Facts : Calories 561 calories, FatContent 16.1 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 49.2 g protein, CarbohydrateContent 58 g carbohydrate, SugarContent 5.6 g sugar, SodiumContent 1 g salt, FiberContent 10.2 g fibre
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EASY CHICKEN KIEV RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine British
Calories 327 calories per serving
- Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
FILO CHICKEN KIEV | JAMIE OLIVER RECIPES
Total Time 45 minutes
Calories 561 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and finely grate the garlic, finely chop the parsley, stalks and all, then mix both with the soft butter and season with sea salt and black pepper.
- Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Divide and stuff in the garlic butter, then shape the breasts back into their original form, sealing the butter inside.
- Gather up one sheet of filo in waves and wrap around one breast. Repeat, lining up the kievs on a large oiled baking tray. Mix 1 tablespoon of olive oil with 1 teaspoon of red wine vinegar, then lightly brush the filo, reserving the remaining mixture for later. Roast on the bottom of the oven for 25 minutes, or until golden, juicy and cooked through.
- Meanwhile, chop the potatoes into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, adding the peas for the last 2 minutes.
- Trim the tough ends off the broccoli stalks, halve any thicker stalks lengthways, toss with the remaining oil and vinegar mixture and add to the chicken tray for the last 10 minutes.
- Drain the potatoes and peas, then mash with 1 teaspoon of extra virgin olive oil and season to perfection. Serve it all together.
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