Pollo a la Kiev al horno en bandeja

Ingredientes

• 4 chicken breasts, (approx. 150g each)
• 500 g new potatoes, (quartered)
• 2 medium carrots, (peeled and sliced into batons)
• 60 g panko breadcrumbs
• 1 medium egg, (beaten)
• salt and pepper, (to taste)
• low-calorie cooking spray
• 60 g reduced-fat cream cheese
• 25 g water-thin ham, (finely diced)
• 1 tsp dried parsley
• 1 tsp garlic granules
• 1 tsp onion powder
• salt and pepper, (to taste)

Preparación

1. 1

   Pre-heat: Preheat your oven to 190°C.

2. 2

   Prepare your chicken for stuffing by slicing from the thickest edge to ¾ of the way through the breast to make a pocket.

3. 3

   Add: For the filling, add the cream cheese, ham, parsley, garlic granules and onion powder to a bowl. Season with salt and pepper and mix well.

4. 4

   Stuff the chicken breasts with the cheese filling. Pin closed with a cocktail stick.

5. 5

   Place the egg and breadcrumbs onto two separate plates. Season the breadcrumbs with salt and pepper to taste. Dip each chicken breast into the egg, and then cover with breadcrumbs on the second plate. Leave to one side.

6. 6

   Add the potatoes and carrots to a baking tray, spray well with low-calorie cooking spray and toss to coat. Place each crumbed chicken breast onto the baking tray, spray the tops with low-calorie cooking spray and cook for 35-40 minutes. The vegetables should be roasted and cooked through and chicken golden brown with no sign of pinkness.

7. 7

   Serve with steamed vegetables or your choice of accompaniment!