HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Chicken Kievs
Baked Chicken Kievs

Baked Chicken Kievs

with Sweet Potato Fries

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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

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

½ clove


1 bag




1 packet

chicken breast

1 packet

panko breadcrumbs


1 punnet

cherry tomatoes

1 bag

mixed salad leaves

½ tub

mustard cider dressing

1 packet

dill & parsley mayonnaise


Not included in your delivery

olive oil

40 g



1.5 tbs

plain flour


1 tsp




Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3391 kJ
Fat41.2 g
of which saturates14.1 g
Carbohydrate56.1 g
of which sugars16.2 g
Dietary Fibre0 g
Protein50.4 g
Cholesterol0 mg
Sodium1424 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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!


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.


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.


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