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Chicken Kiev & French Fries - 339cal p/s

Serves: 4
Cooking Time: 30 mins
Preparation Time: 10 mins
Fat per serving: 3.7g
Calories per serving: 339 kcal
Suitable for vegetarians: No
Contains nuts: No
Suitable for freezing: No


4 skinless chicken breasts
20g St Ivel Lightest
2 garlic cloves, crushed
1 tbsp finely chopped chives
1 egg, beaten
4 tbsp granary breadcrumbs
Salt and black pepper
For the French fries:
200g potatoes, cut into fine chips
1 vegetable stock cube
Low-cal spray oil


1. Preheat the oven to 200C, 400F, Gas Mark 6. Place each chicken breast on a chopping board and slice through the centre to make a pocket.
2. Mix together the St Ivel spread, garlic and chives and season with salt and pepper. Spoon the mixture into the pocket of each chicken breast.
3. Dip the chicken in the beaten egg, and then in the breadcrumbs and place on a non-stick baking tray. Bake in the oven for 25-30 minutes until cooked through.
4. Cook the potatoes in boiling water with the stock cube for 2-3 minutes. Drain and place on a baking tray. Spray lightly with oil and bake in the oven for 20 minutes (you can cook them with the chicken).
5. Serve the chicken and fries hot with vegetables.
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