Low Fat Chicken Kyiv
Indulge guilt-free with this flavorful twist on a classic dish—Low Fat Chicken Kyiv! This lightened-up version retains all the beloved buttery garlic and parsley flavors but uses healthier swaps like low-fat Greek yogurt and whole wheat breadcrumbs for a crispy yet wholesome coating. Tender chicken breasts are transformed into juicy rolls stuffed with a zesty butter mixture featuring fresh parsley, lemon zest, and a hint of garlic. Perfectly pan-seared and baked to golden perfection, this recipe delivers a satisfying crunch and melt-in-your-mouth interior without the heavy calories. Ideal for those seeking a nutritious, protein-packed dinner, this quick and easy recipe takes just 50 minutes from prep to plate and serves beautifully alongside a fresh salad or roasted veggies. Treat yourself to restaurant-quality comfort food with a healthier spin that’s perfect for any occasion!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- 3 tablespoons low-fat Greek yogurt
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup whole wheat breadcrumbs
- 2 pieces egg whites
- 0.5 cup all-purpose flour
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the softened butter, chopped parsley, garlic powder, and lemon zest. Season with a pinch of salt and pepper.
Place the chicken breasts one at a time between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast until it is about 1/2 inch thick.
Spread approximately one tablespoon of the butter mixture onto one side of each chicken breast.
Roll each chicken breast up tightly, starting at one edge and tucking the sides in as you go. Use toothpicks to secure the rolled-up chicken, if necessary.
In a shallow bowl, beat together the egg whites and low-fat Greek yogurt until smooth. Arrange the flour in another shallow bowl and the whole wheat breadcrumbs in a third bowl.
Coat each rolled chicken breast lightly with flour, shaking off any excess. Dip in the egg white-yogurt mixture, then roll in breadcrumbs until well-coated.
Heat the olive oil in an oven-safe skillet over medium heat. Place the chicken breasts in the skillet and cook on each side until golden brown, about 3 minutes per side.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
Remove toothpicks and serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 9.9 g | ||
| Protein | 249.8 g | 500% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 248 mg | 19% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2454 mg | 52% | |
*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.
