Crispy Chicken Kiev with Potatoes

and Green Beans
Calorie smart
A delicious classic that kids and adults alike will love.
Cooking time: 40 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Chicken Kiev

Salted butter
0 Grams


1 Prep
Preheat the oven to 220°C. Mash peeled and crushed garlic, chopped chives and chopped parsley into the butter and set aside.
2 Fill chicken breasts
Slit the chicken breasts on the side so that there's a "pocket" inside each breast. Fill the pockets with the seasoned butter. Close.
3 Coat chicken
Place panko bread crumbs to a plate and mix with grated parmesan. Season with grated lemon zest. Pour the flour on a second plate. Crack eggs to a third plate and beat lightly. Coat the chicken first with flour, then roll in eggs and finally in the bread crumb mixture. Transfer to an oven tin lined with baking paper. Bake the chicken in the 200°C preheated oven for 20–25 minutes until crispy on top and cooked through.
4 Boil potatoes
Meanwhile, cook the potatoes in boiling water for 20–25 minutes until soft.
5 Boil potatoes and beans
Rinse green beans and discard stems. Bring another pot of lightly salted water to a boil and cook the green beans for 4–5 minutes until crisp-tender. Drain.
Tips for fussy eaters
Slice the chicken into bit size pieces for serving.
Pro tip
Prefer everything in one pan? Cut the potatoes in small cubes and toss in the oven for 10 minutes. Then add the chicken and green beans on the tray and continue cooking for 20 minutes.

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