Low Fat Chicken Kiev and Chips
Indulge guilt-free with this delicious recipe for Low Fat Chicken Kiev and Chips, a healthier take on a timeless comfort food favorite. Juicy chicken breasts are stuffed with a creamy, garlicky, low-fat cream cheese filling infused with fresh parsley, then coated in crunchy panko breadcrumbs and baked to golden perfection. Paired with crispy paprika-seasoned oven-baked potato wedges, this dish skips the heavy frying while delivering all the flavor and texture you crave. Perfect for a light yet satisfying dinner, this easy-to-make recipe is ready in under an hour and packed with wholesome ingredients the whole family will love. Serve it with a fresh side salad for a balanced, crowd-pleasing meal that’s both nutritious and irresistibly tasty.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 cloves Garlic cloves
- 50 grams Low-fat cream cheese
- 1 tablespoon Fresh parsley
- 50 grams Panko breadcrumbs
- 1 large Egg whites
- 1 as needed Olive oil spray
- 400 grams Potatoes
- 1 teaspoon Paprika
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Preheat your oven to 200°C (400°F) and line two baking trays with parchment paper.
Peel and cut the potatoes into thick wedges to create chips. Rinse them under cold water to remove excess starch, then pat dry with a clean kitchen towel.
Spread the potato wedges on one baking tray. Spray lightly with olive oil, season with paprika, salt, and black pepper, and toss to coat. Ensure the chips are in a single layer for even baking.
Place the tray of chips in the preheated oven and bake for 25-30 minutes, turning halfway through, until golden and crispy.
While the chips are baking, prepare the Chicken Kiev filling. Finely chop the garlic cloves and parsley. In a small bowl, mix the garlic, parsley, and low-fat cream cheese until well combined. Set aside.
Place the chicken breasts on a cutting board and use a sharp knife to carefully create a pocket in the side of each fillet, being cautious not to cut all the way through.
Spoon half of the cream cheese mixture into each chicken breast pocket. Secure the opening using toothpicks to prevent the filling from leaking during cooking.
In one shallow bowl, lightly whisk the egg white. Place the panko breadcrumbs in another shallow bowl. Dip each stuffed chicken breast into the egg white, ensuring it’s fully coated, then roll in the breadcrumbs to fully cover.
Place the breaded chicken breasts on the second lined baking tray. Lightly spray them with olive oil and bake in the oven for 20-25 minutes, turning once, until the breadcrumbs are golden and the chicken is cooked through.
Serve the crispy baked Chicken Kiev alongside the hot, seasoned chips. Garnish with extra parsley if desired, and enjoy your healthier twist on a classic dish!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
