Chicken Kiev is the ultimate in 80s cuisine – chicken breast coated in fried breadcrumbs and oozing garlic butter from the inside. Classic comfort food from my childhood years, but also horrendously unhealthy when made in the traditional fashion. I’ve taken to making a modified version which has a lot less fat and calories but still tastes absolutely fantastic. It is a bit fiddly, but once you get the hang of it (and invoke the assistance of some cocktail sticks) you’ll be making this frequently I am sure!
- 4 chicken breasts
- 4 slices white bread
- 4 tablespoons of low fat yoghurt
- 100g Philadelphia Light Garlic and Herb
- 4 cloves of garlic (or more if you love it!)
- 1 tsp thyme
- Generous grind of black pepper
- Grind of sea salt
- Preheat your oven to 180ºC. Spray a baking tray with non-stick spray.
- In a food processor, blitz your bread into breadcrumbs, and add in the thyme, salt and pepper and mix well. Then using a dry, non-stick frying pan, lightly toast the breadcrumbs until brown and crunchy. You can skip this step, but I find it helps with the overall crispiness of the kievs.
- Grate/finely dice your garlic and mix it in with the Philadelphia. Add the yoghurt to a flattish bowl.
- Lay out a large piece of cling film on your worktop, and place one chicken breast on one side of it. Fold the other side over the top of the chicken. Then, using a rolling pin, bash the chicken breast until it is thin and much larger in size. You can be quite vicious with it!
- Once each breast is flattened, spread the centre of it with one quarter of the garlic cheese mix. Then fold up both ends and roll the sides over, like an envelope. At this stage you may find a cocktail stick threaded through either end helps keep it together, but you may not need it.
- Then dip the breast in the yoghurt to coat it thoroughly, then roll it in the breadcrumbs, ensuring every part is covered. Place on the baking tray.
- Repeat steps 4-6 for each chicken breast. Once they are all done, put in the oven for approximately half an hour. Check 20 minutes in to see how they are doing (by slicing into the largest one and seeing if any pink remains).
- Remove the cocktail sticks (!) and serve.
These go really well with potato or sweet potato wedges, and peas, which is how we used to have them as children, but nowadays my favourite accompaniment is a huge pile of lightly salted roasted courgettes or some butternut squash chips. Delicious!
(Apologies for the blurry photography – these were taken with my old smartphone whose camera was dying (probably through overuse) which has happily now been replaced by a Samsung Galaxy Note 3, with which I am deeply in love!)