Chicken Kyiv (Kiev) Traybake

Regular readers will know that Chicken features quite a lot in my menu plans. I do like its versatility, plus the ease and speed with which it can be cooked. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium.

Today's recipe is for Chicken Kyiv, also known as Chicken Kiev, it's a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked.

Another plus point with todays recipe, you can save on washing up! Yes, it's a traybake recipe!

Chicken breasts are stuffed with a creamy garlic and herb soft cheese filling and topped with a crunchy breadcrumb topping. They're roasted alongside root vegetables and topped with fresh parsley for an easy any-night meal.

Ingredients

Serves Four

2 medium carrots, cut into batons​
2 medium parsnips, cut into batons​
1 slice white bread, torn​
1 tbsp dried tarragon​
2 tsp dried thyme​
1 lemon, zest only​
1 large garlic clove, finely chopped​
1 red onion, cut into wedges​
2 tbsp olive oil​
4 chicken breast fillets
140g garlic and herb soft cheese
2 tbsp flat leaf parsley, finely chopped​

Method

1. Preheat the oven to gas 6, 200°C, ​ fan 180°C. ​
2. Bring a pan of water to the boil, add the carrots and parsnips and cook for 5-6 mins until starting to soften. Drain and leave to steam dry in the colander until no water is visible and the carrots and parsnips have dried.​
3. Blitz the bread in a food blender until it forms fine breadcrumbs. Mix with the tarragon, 1 tsp thyme, lemon zest and garlic. Set aside.​
4. Toss the parsnips, carrot and onion in ​ 1 tbsp oil and remaining 1 tsp thyme on a large baking tray. Season with freshly ground black pepper.​
5. Using a sharp knife, cut a pocket through the centre of each chicken breast, ensuring the hole doesn’t go the whole way through. Divide the garlic and herb soft cheese between the ​4 pockets, then fold over the chicken to seal. ​
6. Place the chicken on top of the vegetables and top each breast ​ with the breadcrumb mix. Drizzle ​over the remaining 1 tbsp oil and bake on the middle shelf of the oven for ​25-30 mins until the chicken is cooked throughout and the vegetables are tender.
7. Serve sprinkled with the parsley.​

Each serving contains

Fat 14g Carbohydrate 22.6g Protein 42.6g Fibre 5.9g

From original idea here

Have you tried Root Vegetable Chips?

Lower Carb Eating - more details here

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All the best Jan