Lighter Baked Chicken Kiev

Baking instead of deep-frying and cutting butter with lean lor cheese retains the iconic rich, herbaceous garlic flavor while dramatically lowering saturated fat and boosting protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g (28 oz) boneless skinless chicken breasts (4 pieces) · 896 kcal in the whole recipe
• 28 g (2 tbsp) softened unsalted butter · 200 kcal in the whole recipe
• 100 g (3.5 oz) lor cheese · 100 kcal in the whole recipe
• 8 g (2 cloves) garlic, finely minced · 12 kcal in the whole recipe
• 10 g (1/4 cup) fresh dill, finely chopped · 5 kcal in the whole recipe
• 30 g (1/4 cup) all-purpose flour · 105 kcal in the whole recipe
• 1 large egg (50 g), beaten · 72 kcal in the whole recipe
• 60 g (3/4 cup) breadcrumbs · 234 kcal in the whole recipe
• 13 g (1 tbsp) olive oil · 115 kcal in the whole recipe
• 1/2 tsp salt and 1/4 tsp black pepper

Method

1. In a bowl, mix softened butter, lor cheese, minced garlic, chopped dill, salt, and black pepper until smooth, then shape into 4 small logs and chill in the freezer for 15 minutes.

   

2. Cut a deep horizontal pocket into the side of each chicken breast, stuff with a frozen butter-lor log, and press edges firmly to seal.

   

3. Dredge each stuffed chicken breast in flour, dip into beaten egg, and thoroughly coat with breadcrumbs.

   

4. Place chicken on a baking sheet lined with parchment paper, lightly brush with olive oil, and bake in a preheated oven at 200°C (400°F) for 22-25 minutes until golden and cooked through.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.