LOW SYN CHICKEN KIEV

Instructions

Make the Garlic Butter

1. Mix together:
2. Butter
3. Garlic purée
4. Chopped parsley
5. Finely grated cheddar cheese
6. Shape into a disc or log.
7. Wrap tightly in cling film.
8. Freeze for at least 5–8 hours (or overnight).

Prepare the Chicken

1. Carefully cut a pocket into each chicken breast, making sure not to cut all the way through.
2. Divide the frozen garlic butter mixture between the two breasts and insert into the pockets.

Breadcrumb Coating

1. Coat each chicken breast in:
2. Flour
3. Whisked egg
4. Breadcrumbs
5. Secure with cocktail sticks if needed.
6. Spray lightly with Fry Light.
7. Refrigerate for 1 hour to firm up.

Air Fryer

1. Cook at 180°C (356°F) for approximately 30 minutes.
2. Check regularly and turn if needed to ensure even browning.

Oven

1. Bake on a wire rack at 180°C (fan) until cooked through and golden.
2. Dijon Mash
3. Peel and chop the Maris Piper potatoes.
4. Cook in chicken stock until tender.
5. Drain and mash.
6. Stir in 1 tsp Dijon mustard.
7. For a creamier mash, add a splash of milk, fat-free yogurt, quark, or a beaten egg.

Serve

1. Serve the Chicken Kiev with:
2. Dijon mashed potatoes
3. Plenty of vegetables
4. Chicken gravy