Rosemary Conley’s chicken Kiev and chips recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 339 kCal 17%
Fat 3.7g 5%
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  • Do your family love chicken Kievs? Learn how to make a healthy version at home with this handy diet recipe from Rosemary Conley. Stuffed with a tasty, flavour-packed filling of garlic and low-fat spread and topped in a crisp breadcrumb coating you just can’t go wrong! Rosemary Conley’s chicken Kiev and chips serves 4 people and takes only 40 mins to prepare and cook. This easy to make family meal shows you how to make homemade chips from scratch too. A portion of this Kiev recipe works out at only 339 calories and 3.7 fat per serving.


    • 4 skinless chicken breasts
    • 20g low-fat spread
    • 2 garlic cloves, crushed
    • 1 tbsp finely chopped chives
    • 1 egg, beaten
    • 4 tbsps granary breadcrumbs
    • salt and black pepper
    • For the chips
    • 200g potatoes, cut into fine chips
    • 1 vegetable stock cube
    • low-cal spray oil


    • To make this chicken breast recipe, preheat the oven to 200°C/400°F/Gas Mark 6. Place each chicken breast on a chopping board and slice through the centre to make a pocket.

    • Mix together the low-fat spread, garlic and chives and season with salt and pepper. Spoon the mixture into the pocket of each chicken breast.

    • Dip the chicken in the beaten egg, and then in the breadcrumbs and place on a non-stick baking tray. Bake in the oven for 25-30 minutes until cooked through.

    • Cook the potatoes in boiling water with the stock cube for 2-3 minutes. Drain and place on a baking tray.

    • Spray lightly with oil and bake in the oven for 20 minutes (you can cook them with the chicken).

    • Serve the chicken and chips hot with vegetables.

    Top tip for making Rosemary Conley’s chicken Kiev and chips

    Leave the skin on the potatoes for extra fibre.

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