640g Scotty Brand Ayrshire new potatoes
4 chicken breasts, medium sized
2.5 level tbsp plain flour
2 garlic cloves
2 tsp dried parsley
100g low fat spread
320g green beans
Ground black pepper, to taste
Peel and crush the garlic, then mix with the spread and parsley. Place the mixture into cling film and roll into a sausage shape. Place in the freezer while preparing the chicken.
Preheat the oven to 180°C / 160°C fan oven / 350°F / gas mark 5.
Place the point of a sharp knife into the fat end of one of the chicken breasts until it reaches halfway then make a pocket to put the spread in. Repeat this with each chicken breast.
When the spread is firm remove from the freezer and cut into four. Place a piece into each chicken breast and flatten with hands to seal.
Crack the eggs into a bowl and beat together with black pepper. Place the flour and breadcrumbs onto separate plates.
Coat each chicken breast with flour, then egg and finally breadcrumbs.
Place kievs on a baking tray and place in oven for 25- 30 minutes until cooked through and golden brown.
Wash potatoes and cook in boiling water for approximately 15 minutes.
Wash and trim the ends off the green beans then cook in boiling water until tender, approximately 5 minutes.
Serve kievs with potatoes and green beans.