Cheat's chicken Kiev traybake recipe
Save on washing up with this traybake recipe. Chicken breasts are stuffed with a creamy garlic and herb soft cheese filling and topped with a crunchy breadcrumb topping. They're roasted alongside root veg and topped with fresh parsley for an easy midweek meal.
See method- Serves 4
- 20 mins to prepare and 25 mins to cook
- 397 calories / serving
Ingredients
- 2 medium carrots, cut into batons
- 2 medium parsnips, cut into batons
- 1 slice white bread, torn
- 1 tbsp dried tarragon
- 2 tsp dried thyme
- 1 lemon, zest only
- 1 large garlic clove, finely chopped
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 4 Tesco chicken breast fillets
- 140g garlic and herb soft cheese
- 2 tbsp flat leaf parsley, finely chopped
Each serving contains
- Energy
- 1625kJ 397.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 22.6gProtein 42.6gFibre 5.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Bring a pan of water to the boil, add the carrots and parsnips and cook for 5-6 mins until starting to soften. Drain and leave to steam dry in the colander until no water is visible and the carrots and parsnips have dried.
- Blitz the bread in a food blender until it forms fine breadcrumbs. Mix with the tarragon, 1 tsp thyme, lemon zest and garlic. Set aside.
- Toss the parsnips, carrot and onion in 1 tbsp oil and remaining 1 tsp thyme on a large baking tray. Season with freshly ground black pepper.
- Using a sharp knife, cut a pocket through the centre of each chicken breast, ensuring the hole doesn’t go the whole way through. Divide the garlic and herb soft cheesebetween the 4 pockets, then fold over the chicken to seal.
- Place the chicken on top of the vegetables and top each breast with the breadcrumb mix. Drizzle over the remaining 1 tbsp oil and bake on the middle shelf of the oven for 25-30 mins until the chicken is cooked throughout and the vegetables are tender.
- Serve sprinkled with the parsley.
- See more Chicken recipes
