Juicy and totally tasty chicken Kiev’s, but without the guilt and calories of the fried and butter versions!
Roasting on a bed of veg turns this classic into an easy family mid-week traybake supper with minimal washing up (and the garlicky juices are to die for!)
Heat the oven to 200 fan.
Line a baking tray with parchment and spray with oil/one-cal spray.
Add the miniature potatoes, slicing any larger ones in half. Spray and season and roast for 15 mins.
In meantime, prepare the Kiev’s. Add the parsley, chives, garlic, soft cheese and a squeeze of lemon juice to a processor and whizz to a loose paste. Otherwise chop finely and mash all the ingredients together.
Make a small slit in the thickest part of each chicken fillet and make a pocket down the length of the fillet with the knife, taking care not to puncture the surface.
Using a child’s medicine syringe or a teaspoon add filling to each fillet and secure the slit with a cocktail stick. Make sure you leave about a quarter of the filling for the topping.
Once the fillets are sealed, spread the remaining filling on the top and sprinkle on the panko and season.
After 15 mins in the oven remove the tray and lay the Kiev’s on top of the potatoes. Pop back in the oven and reduce to 180 fan. Roast for 15 mins. Remove the tray from the oven and finally add the courgette, asparagus and tomatoes and roast for a further 15 mins until everything is nicely roasted and the chicken golden. Serve with the tray juices And slices of lemon to squeeze over.