Chicken kiev low fat version

Edit

Recipe's preparation

Prepare filling & coatings

Tear bread into chunks & add to TM bowl. Process 3 sec,speed 10. Set aside

Add Parmesan to bowl. Process 4 sec,speed 10. Add Parmesan to breadcrumbs & combine.

Peel garlic cloves. Add garlic & spinach to TM bowl and chop 20 sec, speed 4. Scrap down sides of bowl.

Add olive oil. Cook 80c, 4 min, speed 1. Once cooked, remove from bowl & drain in sieve. Allow to cool slightly then squeeze out excess water. Pulp should be moist but not wet.

Once cooled, add chopped herbs & ricotta to spinach mixture & stir to combine thoroughly

prepare kievs

Place chicken breasts between 2 sheets of plastic film & pound with a meat mallet until thin (be careful not to pound too hard or the chicken will tear). If using 2 fillets, cut into halves lengthwise once pounded thin.

Add 1-2 tablespoons of filling to each chicken pice & roll up to fully enclose filling.

Coat kievs in flour & tap off excess, followed by egg then breadcrumbs. Secure with skewers if necessary.

Set kievs aside in fridge for approx 1 hour. (Cooling helps to prevent filling leaking once cooked)

cooking

Preheat oven to 200c.

Spray baking sheet with oil oil or rice bran oil.

Place kievs on prepared baking tray, spray kievs with a light coat of olive oil or rice bran oil.

Cook 30-40 minutes until golden & cooked through.

Serve with steamed vegetables of your choice