Easy chicken kiev

If you’re going to eat chicken, eat it rarely, and eat it good – what I mean is, spend a bit on quality high welfare chooks that have had a half decent life and then make them into something super-delicious like chicken kiev – garlicky, buttery, handmade and breadcrumby.

Serves: 4 • Prep: 15 mins • Cook: 25 mins • Easy 
  • 4 large garlic cloves, 2 peeled
  • small bunch of flat-leaf parsley
  • 100g of fine sourdough breadcrumbs
  • 4 skinless free range organic chicken breasts. Always buy high welfare chicken.
  • 6 tbsp of garlic and herb soft cheese – no artificial additives – or mix your own garlic and herbs into plain cream cheese.
  • 4 tsp extra virgin olive oil
  • sea salt
  • black pepper
Heat oven to 180C.

In a food processor or pestle and mortar combine the two peeled garlic cloves, parsley and a teaspoon of olive oil. Add to the breadcrumbs and seasoning and mix. Tip into a wide shallow dish.

Cut a slit into the side of each chicken breast, about 6cm long. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub oil over all the chicken breasts before rolling them in the breadcrumbs and pressing so they stick.

Place the chicken in a shallow roasting tin. Scatter the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 25ish mins until the chicken is cooked (no pink juices run when pierced) and the crumbs are golden.

Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
Nutrition info
Chicken's claim to fame is its high level of vitamin B3 (Niacin) Niacin helps us to produce energy. It's also a great source of vitamin B6, which is good for brain and nervous system health, as well being high in protein. The garlic in this dish will help you to absorb the iron in food; having garlic with iron-rich meals is a great idea.

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Shallots are for babies; onions are for men; garlic is for heroes.
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