Chicken Kiev with chunky chips
Serves 4 (chicken only) Ready in about 1 hour
800g floury potatoes, such as Desiree or Maris Piper, peeled and cut into chunky chips
Low-calorie cooking spray
1 small onion, finely chopped
2 garlic cloves, crushed
125g plain quark
1/2 small pack fresh flat-leaf parsley, roughly chopped
4 large skinless and boneless chicken breasts
1 medium egg, beaten
2 slices wholemeal bread (from a small 400g loaf), whizzed into breadcrumbs in a food processor
Carrot batons, thin-stemmed
broccoli and trimmed green beans, to serve
1 Preheat your oven to 200°C/fan 180°C/ gas 6. Boil the chips for 4-5 minutes, then drain well. Spread on a non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season and set aside.
2 Place a small, non-stick frying pan over a medium heat and fry the onion and garlic with a small splash of water for 3 minutes, or until the onion starts to soften. Remove from the heat and leave to cool slightly.
3 Put the quark, onion and garlic, and parsley in a food processor. Season, then whizz for 1 minute, or until almost smooth. Slice a pocket into the top of each chicken breast, making sure not to cut all the way through. Spoon a quarter of the quark mixture into each pocket and seal as much as possible.
4 Brush the top of each chicken breast with egg. Sprinkle a quarter of the breadcrumbs over each and pat down, then place on a baking tray lined with baking paper. Bake the chips on the top shelf, with the chicken underneath, for 25-30 minutes, or until both are golden and the chicken is cooked through, turning the chips halfway.
5 Meanwhile, boil the carrots, broccoli and green beans until tender. Divide everything between 4 plates and top the chicken Kievs with a little freshly ground black pepper.
Syns per serving: 1/2
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