Chicken Kiev with Pita and Salad
Nutrients
Per serving
Steps
Preheat oven to 200C/180C fan
Line an oven tray with baking paper
Sprinkle evenly the sesame seeds onto a plate
Using a rolling pin, roll the chicken breasts between 2 pieces of baking paper until even and approx half the original thickness
Carefully cut along the length of the chicken without cutting totally through, making a pocket
Mix together the cream cheese, garlic and chives and add salt and pepper to season
Spread the mixture inside the chicken breast and seal the cream cheese filling inside
Press the chicken breasts into the sesame seeds until evenly coated
Heat a large frying pan and spray with the olive oil and fry the chicken in 2 batches for 4 - 5 minutes to lightly brown
Transfer the chicken onto the lined baking tray and bake for 20 - 30 minutes until cooked through
Leave the chicken to cool for 5 minutes and carefully slice thickly and serve on pita bread with salad, yoghurt and lemon on the side
Ingredients
| 600g | Chicken breasts skinless and boneless |
| 100g | Light Cream Cheese |
| 2 | Garlic cloves minced |
| 3 tbsp | Fresh chives finely chopped |
| 1 | Olive oil spray |
| 50g | Sesame seeds |
| 1 cup | Green salad leaves |
| 1 | Lebanese cucumber chopped |
| 200g | Low fat plain yoghurt |
| 1 | Lemon cut into quarters |
| 4 | Pita breads |
