Skip to main content
Baked Chicken Kievs
Baked Chicken Kievs

Baked Chicken Kievs

with Sweet Potato Fries

Introducing a succulent chicken breast stuffed with herb butter and covered in a golden crumb. Sound familiar? It's the much-loved chicken kiev – cheat's style! It's baked instead of fried, and served with salad, chips and herbed mayo.

Tags:
Kid Friendly
Allergens:
Milk
•Gluten
•Wheat
•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

½ clove

garlic

1 bag

parsley

½

lemon

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 punnet

cherry tomatoes

1 bag

mixed salad leaves

½ tub

mustard cider dressing

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

1.5 tbs

plain flour

(Contains: Gluten, Wheat;)

1 tsp

salt

1

eggs

(Contains: Eggs;)

Nutritional Values

per serving
Energy (kJ)3391 kJ
Fat41.2 g
of which saturates14.1 g
Carbohydrate56.1 g
of which sugars16.2 g
Protein50.4 g
Sodium1424 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Non-Stick Pan

Cooking Steps

Bake the sweet potato fries
1

Preheat the oven to 240°C/220°C fan-forced. Bring the butter to room temperature. Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the sweet potato to size so it cooks in time.

Prep the chicken
2

While the sweet potato is baking, finely grate the garlic. Finely chop the parsley leaves. Cut the lemon into wedges. In a medium bowl, combine the butter, garlic, parsley and a squeeze of lemon juice. Season with salt and pepper. Mash together with a fork, then set aside. Place your hand flat on top of each chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book, then spread with some of the garlic butter. Close the chicken, then repeat with the remaining chicken.

Crumb the chicken
3

In a shallow bowl, combine the plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and season with salt and pepper. Carefully dip each piece of chicken in the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate. TIP: Be gentle when crumbing the chicken to keep the butter mixture inside!

Cook the chicken
4

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken until golden, 2-3 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. TIP: Some of the garlic butter will seep out, but don't worry, you can serve it on the side.

Make the salad
5

While the chicken is baking, halve the cherry tomatoes. In a large bowl, combine the cherry tomatoes, mixed salad leaves and mustard cider dressing (see ingredients). Toss to combine.

Serve up
6

Divide the baked chicken kievs, sweet potato fries and salad between plates. Serve with dill & parsley mayonnaise and the remaining lemon wedges.

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice