Big bits of chicken, covered in breadcrumbs, that ooze out garlic butter or melted cheese when you cut them open. That's a Chicken Kiev!
Course: Lunch, Main Course
Cuisine: British, French, Russian
Allergen: Dairy, Eggs, Gluten, Meat
Diet: Low Carb, Low Fat
2tablespoonextra light cream cheese
2tablespoon0% Greek yogurt
Mix together the cream cheese, Greek yogurt, garlic and parsley.
Take the chicken breast and at one of the sides in the middle, cut a 2-3 inch long hole and create a pocket in the middle of the chicken. Fill this chicken with as much of the cream cheese mix as you can fit in.
Beat the egg and pour onto a plate. Put the bread in a food processor and turn in to bread crumbs and put on another plate. Put the flour on a third plate.
Gently, pick up the chicken breasts and dip them in the flour and then the egg.
Then dip them in the bread crumbs and make sure they covered.
Bake in the oven at 220C/425F/Gas 7 for 30 minutes and serve with a salad and homemade fries.
Feel free at adapt the fillings. Spinach and bacon are always great additions.
If you want to get a really crispy coating, you can cook it in a frying pan.
If you want to freeze these, I would recommend freezing them before they have been cooked.