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Cheat's chicken Kiev traybake recipe
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13 ratings
Save on washing up with this traybake recipe. Chicken breasts are stuffed with a creamy garlic and herb soft cheese filling and topped with a crunchy breadcrumb topping. They're roasted alongside root veg and topped with fresh parsley for an easy midweek meal. See method
Ingredients
- 2 medium carrots, cut into batons
- 2 medium parsnips, cut into batons
- 1 slice white bread, torn
- 1 tbsp dried tarragon
- 2 tsp dried thyme
- 1 lemon, zest only
- 1 large garlic clove, finely chopped
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 4 Tesco chicken breast fillets
- 140g garlic and herb soft cheese
- 2 tbsp flat leaf parsley, finely chopped
If you haven't got any white bread, try using brown instead
Each serving contains
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Energy
1625kj
397kcal
20%
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Fat
14g
21%
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Saturates
4g
22%
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Sugars
10g
11%
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Salt
0.6g
11%
of the reference intake
Carbohydrate 22.6g
Protein 42.6g
Fibre 5.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Bring a pan of water to the boil, add the carrots and parsnips and cook for 5-6 mins until starting to soften. Drain and leave to steam dry in the colander until no water is visible and the carrots and parsnips have dried.
- Blitz the bread in a food blender until it forms fine breadcrumbs. Mix with the tarragon, 1 tsp thyme, lemon zest and garlic. Set aside.
- Toss the parsnips, carrot and onion in 1 tbsp oil and remaining 1 tsp thyme on a large baking tray. Season with freshly ground black pepper.
- Using a sharp knife, cut a pocket through the centre of each chicken breast, ensuring the hole doesn’t go the whole way through. Divide the garlic and herb soft cheese between the 4 pockets, then fold over the chicken to seal.
- Place the chicken on top of the vegetables and top each breast with the breadcrumb mix. Drizzle over the remaining 1 tbsp oil and bake on the middle shelf of the oven for 25-30 mins until the chicken is cooked throughout and the vegetables are tender.
- Serve sprinkled with the parsley.
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