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Cheat's chicken Kiev traybake recipe

Cheat's chicken Kiev traybake recipe

13 ratings

Save on washing up with this traybake recipe. Chicken breasts are stuffed with a creamy garlic and herb soft cheese filling and topped with a crunchy breadcrumb topping. They're roasted alongside root veg and topped with fresh parsley for an easy midweek meal. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 397 calories / serving


  • 2 medium carrots, cut into batons​
  • 2 medium parsnips, cut into batons​
  • 1 slice white bread, torn​
  • 1 tbsp dried tarragon​
  • 2 tsp dried thyme​
  • 1 lemon, zest only​
  • 1 large garlic clove, finely chopped​
  • 1 red onion, cut into wedges​
  • 2 tbsp olive oil​
  • 4 Tesco chicken breast fillets
  • 140g garlic and herb soft cheese
  • 2 tbsp flat leaf parsley, finely chopped​
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    14g 21%
  • Saturates

    4g 22%
  • Sugars

    10g 11%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 22.6g Protein 42.6g Fibre 5.9g


  1. Preheat the oven to gas 6, 200°C, ​ fan 180°C. ​ 
  2. Bring a pan of water to the boil, add the carrots and parsnips and cook for 5-6 mins until starting to soften. Drain and leave to steam dry in the colander until no water is visible and the carrots and parsnips have dried.​ 
  3. Blitz the bread in a food blender until it forms fine breadcrumbs. Mix with the tarragon, 1 tsp thyme, lemon zest and garlic. Set aside.​ 
  4. Toss the parsnips, carrot and onion in ​ 1 tbsp oil and remaining 1 tsp thyme on a large baking tray. Season with freshly ground black pepper.​ 
  5. Using a sharp knife, cut a pocket through the centre of each chicken breast, ensuring the hole doesn’t go the whole way through. Divide the garlic and herb soft cheese between the ​4 pockets, then fold over the chicken to seal. ​ 
  6. Place the chicken on top of the vegetables and top each breast ​ with the breadcrumb mix. Drizzle ​over the remaining 1 tbsp oil and bake on the middle shelf of the oven for ​25-30 mins until the chicken is cooked throughout and the vegetables are tender.
  7. Serve sprinkled with the parsley.​

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