Chicken Kiev 

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Rate recipe: 5 (high) 4 3 2 1 (low)

Moist, tasty chicken encased in a crunchy coating.

Suggestions:

Recommended to serve with White Wine Sauce.

Ingredients:

2 whole boneless chicken breasts (400g)

1 slice crumbed fresh brown bread (25g)

1/2 medium onion, finely chopped

2 Tbsp parsley, chopped

1 egg yolk or 1 tbsp yolk-free egg substitute

1 pinch 'Lite' or table salt

1 egg white or 1 tbsp yolk-free egg substitute

1 Tbsp water

1 1/2 cup bread crumbs, toasted (25g)

1 Tbsp polyunsaturated oil

Directions:

Remove excess skin and fat from chicken breasts.

Divide chicken and cut to give 4 equal pieces. Butterfly chicken by cutting a deep slit in the side of each, opening out and flattening with a mallet.

Stuffing: Mix together slice of bread, onion, parsley, egg yolk and salt and divide into 4 parts.

Place 1/4 of the mixture on the bottom half of each piece of chicken. Fold down the top to form a pocket.

Beat egg white and water together. Coat each chicken pocket with egg white mixture then dried breadcrumbs. Shallow fry in oil, about 10 minutes on each side.

Serve with vegetables.

Microwave Directions:

Prepare chicken as directed in standard recipe.

Heat microwave browning dish on HIGH, add oil, reheat then brown chicken breasts.

Reduce heat to MEDIUM HIGH and cook for 6 minutes on each side.

Variations:

To reduce cholesterol to 80mg per serve: Use 2 tablespoons of yolk-free egg substitute to mix the stuffing and coat the chicken.

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Family Health Publications

Related Recipes:

White Wine Sauce

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