Kiev-Style Stuffed Chicken

This wheat, grain and gluten free version of chicken Kiev is simple to make. The contrast of the textures and flavours make it a light yet satisfying dish.

Suitable for maintenance and levels 1,2,3 and 4

Health Bite Chicken is a quality source of protein which helps us maintain muscle mass and thus metabolic rate and contains all the 9 amino acids the body needs. It is rich in potassium, which is essential for proper functioning of the body’s cells and nervous tissues and selenium, a mood balancing mineral.


2 large chicken breasts, skinned

4 oz cream cheese

2 cloves garlic, peeled and minced

1/2 tbsp of finely chopped tarragon

1 tsp finely grated lemon zest

1 small courgette, thinly sliced

salt and pepper

1 tbsp olive oil


Sandwich each chicken breast between 2 pieces of cling film, triple the size of the chicken. Using a rolling pin or wooden mallet, gently beat chicken until it is double in size, being careful not to break the flesh.

Preheat oven to 200ºC and line a baking tray with non-stick parchment.

Mix together cream cheese, garlic, tarragon and lemon zest. Season well to taste. If mixture seems a little thick, add a drop of olive oil to loosen it.

Lay the chicken on baking tray. Spread the cream cheese mixture on the chicken and place sliced courgettes on top of both pieces, neatly. Fold chicken in half, to make an even sandwich and using cocktail sticks, skewer chicken together. Season  well and drizzle olive oil over.

Place in oven and cook for 30 minutes or until chicken is cooked through and the filling is oozing.

Serve immediately.

Serving Suggestion:  This dish goes nicely with rosemary roast sweet potatoes and a rocket salad or roasted cherry tomatoes.