QUICK CHICKEN KIEV

I USE light garlic and herb soft cheese as a filling and coat the chicken on only one side to keep the calories low for this Kiev. Serve the chicken with a large, mixed salad and a few new potatoes, if you like.

Serves 4

● 4 boneless, skinless chicken breasts (each about 175g (6oz)

● 5 tbsp light soft cheese with garlic and herbs

● ¼ tsp ground turmeric

● ¼ tsp paprika (not smoked)

● 40g (1½oz) dried coarse white breadcrumbs or panko breadcrumbs

● Oil, for spraying

● Flaked sea salt

● Ground black pepper

Preheat the oven to 220c/Fan 200c/ Gas 7. Line a baking tray with non-stick baking parchment.

Put a chicken breast on a board and, using a sharp knife, carefully cut horizontally through the breast from the curved side almost all the way through to the other and open out like a book. Season with the salt and pepper.

Repeat with the rest of the chicken breasts. Spoon 1 tablespoon of the cheese down the centre of each split breast, then fold over to enclose the filling. Place the chicken breasts on the prepared tray and smear with the remaining cheese.

Mix the turmeric and paprika into the breadcrumbs in a small bowl. Divide the breadcrumb mixture between each chicken breast and press down gently to ensure the breadcrumbs stick.

Spray all over with the oil. Bake for 25 minutes or until golden brown and thoroughly cooked. There should be no pinkness remaining in the chicken meat when you cut it. If you do find some, when testing, just pop the chicken back into the oven for a couple more minutes.

You can open freeze (leave uncovered) the uncooked but coated chicken, then pack into a freezer-proof container, interleaving the breasts with baking parchment. Seal and freeze for up to one month. Thaw on a covered baking tray in the fridge overnight.

Bake as the recipe states but just increase the cooking time by five to ten minutes or until the chicken is cooked and piping hot throughout.