Rosemary Conley's chicken Kiev and chips
Prep: 10 mins
Bake: 30 min
Servings: 4
- Calories 33917%
- Fat 3.7g5%
Ingredients
- 4 skinless chicken breasts
- 20g low-fat spread
- 2 garlic cloves, crushed
- 1 tbsp finely chopped chives
- 1 egg, beaten
- 4 tbsps granary breadcrumbs
- salt and black pepper
- 200g potatoes, cut into fine chips
- 1 vegetable stock cube
- low-cal spray oil
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6. Place each chicken breast on a chopping board and slice through the centre to make a pocket.
- Mix together the low-fat spread, garlic and chives and season with salt and pepper. Spoon the mixture into the pocket of each chicken breast.
- Dip the chicken in the beaten egg, and then in the breadcrumbs and place on a non-stick baking tray. Bake in the oven for 25-30 minutes until cooked through.
- Cook the potatoes in boiling water with the stock cube for 2-3 minutes. Drain and place on a baking tray.
- Spray lightly with oil and bake in the oven for 20 minutes (you can cook them with the chicken).
- Serve the chicken and chips hot with vegetables
Source: http://www.goodtoknow.co.uk/recipes/531798/rosemary-conley-s-chicken-kiev-and-chips#rT8O7khbzpbuL4Qy.99
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