Thursday, 22 April 2010

chicken Kiev

My sister tried this out on me and it was scrummy!!!!

(taken from sw website)
Serves: 4
Syns per serving:
2½ Syns on Original and Extra Easy

4 skinless and boneless chicken breasts
Salt and freshly ground black pepper
4 garlic cloves
A small handful each of flat-leaf parsley and tarragon leaves
57g/2oz quark
2 eggs
57g/2oz golden breadcrumbs
Fry Light

1. Preheat the oven to 200ºC/Gas 6. Using a small, sharp knife, slice into each chicken breast horizontally, taking care not to sever the flesh completely, to form a ‘pocket’. Season the cavity.

2. Make the garlic and herb filling: peel and crush the garlic, finely chop the herbs and mix with the quark. Spoon the mixture into each cavity and press together gently to seal.

3. Beat the eggs and brush half over the bottom side of the chicken breasts. Sprinkle lightly with half of the breadcrumbs. Turn over and repeat with the remaining egg and breadcrumbs.

4. Place the Kievs on a baking tray, spray with Fry Light and bake for 20-25 minutes, until golden and cooked through. Serve with 227g/8oz baked potato wedges with skin on (taken as a Healthy Extra) and salad.

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