Chicken kievs (almost)

When I was younger I truly loved the intense garlicky burst inside a chicken breast (even if it was reconstituted, but I was a kid so don’t judge!). I thought I would take the humble Kiev and not only make it slimming world friendly but upmarket it a little bit and save everyone some syns by using an almost parmesan crust!

Serves 4 people at 3 syns each (depending on the brand of butter you use)

4 medium chicken breasts,

2 cloves garlic (grated or crushed),

4 tsp salted butter (softened/room temp),

tbsp freshly chopped parsley,

1 tsp oregano,

4 tbsp freshly grated parmesan,

Black pepper.

  1. Preheat the oven to 180C.
  2. Mash and mix the butter, garlic, parsley, oregano and a grind of pepper together.
  3. In the larger end on the chicken breast using a knife, make a hole going about halfway down the breast, then put your finger in to stretch it a little.
  4. Divide the butter into 4 and push the butter into the hole you made then press the hole together.
  5. Place the chicken on a foil-lined tray, cover with foil and bake for 20 minutes.
  6. Remove from the oven, set the grill to high, take the foil off the pan and sprinkle over 1 tbsp of parmesan over each breast.
  7. Place under the grill until the cheese melts and begins to bubble.
  8. Serve however you wish. (I like it just with salad or with a Pomodoro pasta or courgetti)

The parmesan acts as the breadcrumb crust but for less than half the syns. I hope you give this a go as it is utterly delicious.

Love Emily, The chef who slims x

 

 

 

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