Seafood Risotto

This dish was inspired by a recent trip to Italy.

Serves 2

Extra Easy - 0 syns

Ingredients 

150g risotto rice
1pt fish stock
Pinch saffron
Mixed seafood
1 brown onion, finely chopped
1 garlic clove, finely chopped
Half a lemon, zest and juice
1 tbsp tomato purée
Handful frozen peas
Black pepper
Flat leaf parsley
Frylight

Method 

1. Make up the fish stock with a stock cube and 1 pint boiling water and add the saffron. Leave to infuse.
2. Fry the onions until soft in a frying pan sprayed with frylight then add the garlic. Once cooked add the tomato purée, lemon juice and zest, peas and the rice and season with the black pepper. Stir to combine.
3. Add a ladle of fish stock and stir until absorbed by the rice. Continue until all of the stock has been used and the rice is cooked (you may need to top up with boiling water).
4. Add the cooked seafood (I used king prawns, mussels and squid) and stir until warmed through.
5. Serve in bowls and top with chopped parsley and black pepper.

Lamb Dhansak

 Taken from the BBC Good Food website with a few tweaks. This recipe really is as good as the takeaway version!

Serves 4

Extra Easy - 0 syns

Ingredients

100g red lentils

500g butternut squash, peeled and chopped into chunks

2 onions roughly chopped

400g tin chopped tomatoes

1 tsp turmeric

1½ tsp ground cumin

1½ tsp ground coriander 

4 cardamom pods, squashed

1 bay leaf

1 cinnamon stick

400ml stock (chicken, lamb or vegetable)

 400g lean diced lamb

thumb-sized piece root ginger, finely chopped

4 garlic cloves, crushed

2-3 green chillies, sliced (take out the seeds if you don't want it too hot)

small bunch coriander, chopped

1 tsp garam masala 

steamed basmati to serve

Method 

1. Preheat the oven to 180C.

2. Put the lentils, squash, onion, turmeric and tinned tomatoes into a sauce pan and pour enough stock to just cover everything. Simmer for 20 minutes or until the lentils are tender.

3. Spray a pot (that can be used in the oven such as Le Creuset) with frylight and heat. Brown the lamb in batches until it has browned all over. Remove the lamb and add the spices to the pan, then add the ginger, garlic and chillies and cook for 2 minutes. Add the bay leaf, cinnamon stick, lamb, lentils and squash and 200ml stock (top up with hot water if short of 200ml).

4. Put the lid on the pot and cook in the oven for 1 hour 30 minutes or until the lamb is completely tender and the sauce thickened. Stir in the garam masala and coriander then serve with boiled rice.

Chicken and Mushroom Risotto

Serves 2

Extra Easy - 0 syns, HEXa

Ingredients
150g Risotto rice (Arborio)
1 pt Chicken Stock (more if needed)
4 Chicken thigh fillets, chopped into chunks and excess fat removed
Couple of handfuls of Chestnut mushrooms, sliced
4 shallots, sliced
2 garlic cloves, finely chopped
4 tbsps grated Parmesan (HEXa)
1 tsp thyme
Salt & Black Pepper
Frylight

Method
1. Fry the shallot in a frying pan sprayed with frylight until slightly softened.
2. Add the garlic, mushrooms and chicken, then add the thyme and seasoning and fry until the chicken has whitened. Spray the pan with more frylight if needed and add the rice and stir through.
3. Add a glug of the hot chicken stock at a time, stirring until the liquid has been absorbed by the rice and repeat. Keep doing this until the rice is cooked and the stock has run out. If needed, add more hot water to the pan until the rice is cooked through.
 4. Take it off the heat and stir through half of parmesan. Serve with the remaining parmesan sprinkled on top and a grinding of black pepper.

Spiced Mango Cod with Lemon & Spinach Rice

I adapted this from a recipe I found on Tesco's website.

Serves 2

Extra Easy - 1 syn

Ingredients
150ml long grain rice (measured in a measuring jug)
300ml hot vegetable or chicken stock
2 cod fillets
1 tbsp mango chutney
1/4 tsp cumin seeds
1/4 tsp dried chilli flakes
1 red onion, finely chopped
1 garlic clove, finely chopped
1 red pepper, cut into small chunks
Handful of frozen peas
1/2 tsp ground turmeric
1 tsp medium curry powder
Finely grated zest of half a lemon
50g spinach (fresh or frozen)
Fat free Natural Yoghurt or 0% Greek Yoghurt (optional)
Lemon wedges (optional)
Frylight
Black Pepper

Method
1. Put the rice and the stock in a saucepan and bring to the boil. Reduce to a simmer and put a lid on the pan. Leave until the stock has been absorbed and the rice is cooked.
2. Spread the mango chutney onto the top of each cod fillet and sprinkle over the cumin seeds and chilli flakes and season with black pepper. Place onto a foil lined tray sprayed with frylight and place under a medium-hot grill for 10 minutes or until the cod has cooked through.
3. Meanwhile fry the onions and peppers in a frying pan sprayed with frylight until soft. Add the garlic, peas, turmeric, curry powder and lemon zest and cook for 2 minutes, stirring constantly.
4. Add the cooked rice and the spinach to the pan, season, and mix well until the spinach has wilted (if using frozen spinach place in the microwave for 2 minutes and drain off any excess liquid before adding it to the pan).
5. Serve the cod on top of the rice and dollop on a tbsp of the natural yoghurt. Serve with the lemon wedges.

Seafood Paella

Serves 2-3

Extra Easy - 0 syns

Ingredients
200g Paella Rice
Mixed Seafood (prawns, mussels, calamari)
2 Garlic Gloves, finely chopped
1 red pepper, sliced
1 yellow pepper, sliced
1 red onion, sliced
400g tin of chopped Tomatoes
1 pt Fish Stock
Pinch of Saffron
1 tsp Smoked Paprika
Handful of broad beans
Salt & Black Pepper
Frylight

Method
1. Prepare the stock and add the saffron, leave to infuse.
2. Fry the onions and peppers in a flat bottomed frying pan or paella dish sprayed with frylight until soft.
3. Add the garlic and paprika and fry for 1 minute.
4. Add the tomatoes and simmer for 5 minutes.
5. Stir in the rice until it is coated in the ingredients and mixed through, then add the mixed seafood to the pan.
6. Pour over the stock and leave to simmer for 10 minutes. Take off the heat and cover the pan with tin foil and leave to rest for 10 minutes. Garnish with lemon wedges and serve with a sprinkling of parsley to finish the dish.

Crab Linguine

A yummy recipe I came up with in order to use up some crab meat I had in the cupboard.

Serves 2

Extra Easy - 0 syns, HEXa

Ingredients
1 tin of Chunky Crab Meat
Half a Red Chilli, finely chopped
2 Garlic cloves, finely chopped
2 Spring Onions, chopped
Handful of Tenderstem Broccoli
60g Parmesan, grated
150g Spaghetti/Linguine/Vermicelli 
1 tbsp Pasta water
Frylight
Salt & Black Pepper

Method
1. Cook your chosen pasta according to the packet instructions.
2. Fry the spring onion and broccoli in a frying pan sprayed with frylight until the broccoli has slightly softened. Add the garlic and chilli and fry for 2 minutes.
3. Add the crab meat to the pan and fry for a further minute.
4. Drain the pasta, reserving 1 tbsp of the pasta water and put back into the saucepan. Add the reserved pasta water and half of the Parmesan, along with the spring onion, garlic, chilli and seasoning and combine.
5. Dish into two pasta bowls and sprinkle over the rest of the Parmesan and serve.

BBQ Pulled Pork

I received a slow cooker for Christmas and couldn't wait to try out Pulled Pork. This recipe is easy to do and tastes delicious!

Serves 4

Extra Easy - 1 syn per portion

Ingredients
1 Pork Tenderloin or Pork Shoulder (all visible fat removed)
1 tbsp Schwartz BBQ Seasoning
1 white onion, sliced
100ml Chicken Stock
3 tbsps BBQ Sauce (3 syns)
1 tbsp Worcestershire Sauce
1 tbsp Wholegrain Mustard (1.5 syns)
1 tbsp Soy Sauce
Salt & Pepper

Method
1. Rub the BBQ seasoning onto the pork. Put the onion into the bottom of the slow cooker and place the pork on top, then pour in the chicken stock. Set the slow cooker to low and leave for 7 hours.
2. Remove the pork and tear into a chunks using two forks.
3. Combine the rest of the ingredients and stir into the chicken stock and onions. Add the pulled pork to the slow cooker and stir through the sauce. Leave on low for a further hour.

Singapore Noodles

Here is a recipe from October's Slimming World magazine that I've decided to put on here for ease of access. I decided to add some chicken and prawns, as well as the recommended pork, in order to make the dish more like one you'd get from the takeaway!

Serves 2

Extra Easy - syns negligable

Ingredients
2 Sharwoods dried egg noodle nests
2 lean pork loins, fat removed and sliced into strips
1 chicken breast, cut into chunks
Handful of raw King Prawns
1 onion, sliced
1 red pepper, sliced
Handful of mangetout, sliced diagonally
Handful of babycorn, diced
Small bunch of Spring Onions, diced
100g beansprouts
2 garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
1 red chilli, finely chopped
1 tbsp mild curry powder
1 tsp tumeric
1 tbsp Asda Sweet Chilli sauce (0.5 syns)
3 tbsps Soy sauce
2 eggs, beaten
Frylight

Method
1. Cook the noodles according to the packet instructions.
2. Stirfry the pork and chicken in a wok sprayed with frylight until cooked through, and remove from the pan.
3. Respray the wok with frylight and stirfry the onion, red pepper, mangetout, babycorn and spring onions until softened.
4. Add the garlic, chilli and ginger and fry for 1 minute.
5. Add the curry powder and tumeric and stirfry for a further minute.
6. Add the pork, chicken, prawns, beansprouts, noodles and 2 tbsps water to the wok and mix through. Then add the chilli sauce and soy sauce and stirfry for 1 minute.
7. Push the mixture to one side and pour in the eggs. Stir them continuously until they are scrambled and cooked through, then combine with the noodles.

Creamy Smoked Salmon & Broccoli Pasta

Here's something I threw together after needing to use up some smoked salmon. A really tasty and quick dish packed full of Super Free.

Serves 1

Extra Easy - 0 syns, part of HEXa

Ingredients
80g Dried Fusilli Pasta
Couple of slices of Smoked Salmon, torn into strips
Handful of Tenderstem Broccoli
Half a Courgette, sliced and halved
Half a Red Onion, sliced
Half a Carrot, grated
40g Philadelphia Light (HEXa)
20g 0% Greek Yoghurt
A Squeeze of Lemon Juice
Salt & Black Pepper
1 tbsp Pasta Cooking water
Frylight

Method
1. Cook the pasta according to the packet instructions. Halfway through the cooking time, add the broccoli to the saucepan and cook until tender.
2. Fry the courgette, grated carrot and red onion in a frying pan sprayed with frylight until soft.
3. Mix the philadelphia with the greek yoghurt and season.
3. Drain the pasta and broccoli, reserving 1 tbsp of the cooking water, and put back into the saucepan. Add the onion, carrot, courgette, smoked salmon, philadephia mixture and cooking water to the saucepan and combine. Season with black pepper and squeeze over the lemon juice.

Asian-style Sea Bass with Fragrant Vegetables

I made this after feeling inspired by some Asian style fish recipes I found online.

Serves 2

Extra Easy - 0 syns

Ingredients (Asian-style Sea Bass)
2 Sea Bass fillets
Half a Red Chilli, deseeded and finely chopped
Small bunch of spring onions, chopped
2 garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
Frylight
Salt & Black Pepper

Method
1. Spray a frying pan with frylight and heat until very hot.
2. Slash the skin of the Sea Bass diagonally a few times, season with salt and black pepper and spray with frylight.
3. Add the garlic, chilli, spring onion and ginger to the pan and fry for 10 seconds then add the sea bass to the pan, skin side down, and fry for 5 minutes of until the skin is crispy. Flip over and fry until the fish is cooked through. Serve with the spring onion mixture spooned over the top of the fish.


Ingredients (Fragrant Vegetables)
Handful of Tenderstem Brocolli
Handful of Mangetout, sliced diagonally
5 Babycorn, chopped
1 medium Courgette, sliced and halved
Small bunch of Spring Onions, chopped
1 Garlic cloves, finely chopped
Half a Red Chilli, deseeded and finely chopped
Half a pint of hot Chicken Stock
Soy Sauce
Frylight
Black Pepper

Method
1. Fry all of the vegetables in a hot wok sprayed with frylight, until slightly softened. Add the garlic and chilli and stirfry for 1 minute.
2. Add the stock, soy sauce and black pepper and stirfry until the sauce has reduced and thickened.
3. Serve with the Sea Bass and boiled rice.

Lamb Tagine

A delicious recipe that's easy to prepare and cook.

Serves 2-3

Extra Easy - 0 syns

Ingredients
2 Extra Lean Lamb Steaks, chopped into chunks
1 large Onion, sliced
1 Red Pepper, sliced
2 Garlic cloves, finely chopped
225ml Chicken Stock
Tin of Chopped Tomatoes
Tin of Mixed Beans
1 Cinnamon Stick
1 Bay Leaf
1/2 tsp Ground Ginger
1 tsp Ground Cumin
1/2 tsp Ground Coriander
Pinch of Saffron  
175g dried Couscous
Salt & Pepper
Frylight

Method
1. Prepare the stock and add the saffron and leave to infuse.
2. Fry the onions and peppers in a hot frying pan, sprayed with frylight, until slightly softened. Add the lamb and garlic and seal the meat.
3. Put the lamb, garlic and onions into a large saucepan and add the hot stock, tinned tomatoes, mixed beans, cinnamon stick, bay leaf, ginger, coriander and cumin, and season. Leave to simmer for an hour or until the lamb is cooked through and tender and the liquid reduced by half.
4. Just before serving, prepare the couscous according to the packet instructions and season to taste. Remove the bay leaf and cinnamon stick from the tagine and serve.

N.B. Add 9 halved dried Apricots to the saucepan at the beginning of cooking and add 2.5 syns per portion.

Chicken & Chorizo Paella

I came across this on Minimins but couldn’t find it again to let you know the author. This is really yummy and would be great with prawns and mussels. Experiment with different vegetables, meats and seafood to get your perfect combination.

Serves 2

Extra Easy – Approx 5.5 syns per portion (dependent on the brand of Chorizo using)

Ingredients

2 Chicken fillets, sliced and seasoned

50g Chorizo ring, sliced (approx 11 syns)

1 large Red Onion, diced

1 Red or Yellow Pepper, sliced

2 Garlic cloves, finely chopped

150g Paella rice

Handful of Frozen Peas

1pt Chicken Stock

Pinch of Saffron

Dried Herbs
Chicken Seasoning (or something similar)

Salt and Black Pepper

Frylight

Method
1. Add the saffron to the hot chicken stock and leave to infuse. Put the raw chicken in a bowl and coat with chicken seasoning, the garlic and mixed herbs.
2. Meanwhile, fry the onion and red pepper in a deep frying pan sprayed with frylight until soft.
3. Add the garlic and chicken and fry until the chicken is sealed.
4. Add the chorizo and rice and fry until the rice has been mixed through.
5. Add the stock, saffron, herbs and peas and season.
6. Stir everything through and bring to the boil. Reduce to a simmer and leave for 20 minutes or until the stock has been absorbed and the rice is cooked through. Do not stir the mixture once it is simmering!

Chicken Tikka Masala with Pilau Rice

This recipe for Chicken Tikka Masala was inspired by the one featured in this month's SW magazine, but with a few tweaks!

Serves 2

Extra Easy - 0 syns

Ingredients (Chicken Tikka Masala)
2 Chicken Breasts, sliced into chunks
125g Fat Free Natural Yoghurt
2 Garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
2 tbsps Tikka Curry Powder
1 Red Onion, finely diced
250g Passata
2 tbsps Tomato Puree
2 tsps Chilli Flakes (or to taste)
1 tsp Ground Cumin
1 tsp Ground Tumeric
2 tsps Granulated Sweetener
100g Fat Free Fromage Frais or 0% Greek Yoghurt
Frylight

Method
1. Mix the chicken, natural yoghurt, ginger, 1 of the garlic cloves and 1 tbsp of curry powder in a bowl and stir. Cover with clingfilm and put in the fridge for 4 hours or overnight.
2. Spray a deep frying pan with frylight and fry the onions until soft. Add the garlic, tumeric, cumin, chilli flakes and remaining curry powder and fry for 1 minute.
3. Add the passata, sweetener and tomato puree to the frying pan and then add the marinaded chicken (the magazine recommends discarding the marinade but I added it along with the chicken).
4. Simmer for 30-40 minutes, or until the sauce has thickened and the chicken has completely cooked through.
5. Stir in the fromage frais (or greek yoghurt) and serve.


Ingredients (Pilau Rice)
150ml Basmati Rice (measured in a measuring jug)
1/2 Cinnamon Stick, split lengthways
1/2 tsp Ground Cumin
2 Cardamon Pods
3 Cloves
1 tsp Ground Tumeric
1/2 tsp Dried Thyme
1 Bay Leaf
1 tsp Onion Powder (alternatively use 1 small red onion, finely diced)
Frylight

Method
1. Spray a saucepan with frylight and add all of the spices and herbs. Fry on a low heat for 1 minute.
2. Add the rice to the pan and stir until the rice is coated in the spice mixture.
3. Add 300ml boiling water to the pan and bring to the boil. Place a lid on the saucepan and leave to simmer for 10 minutes or until the rice is cooked through and the water has been absorbed.
4. Remove the cinnamon stick, cloves, cardamon pods and bay leaf from the rice and fluff with a fork. Serve with the Chicken Tikka Masala.

Fragrant Pork Stir Fry

This recipe is from the SW site but I made a few tweaks. I definitely recommend this one!

Serves 2

Extra Easy - 0 syns

Ingredients
2 Pork Loins, fat removed, sliced into strips
Half a courgette, sliced and halved
Handful of sugarsnap peas, sliced diagonally
Hanful of tenderstem broccoli
1 red onion, sliced
1 tsp Very Lazy Ginger, finely chopped
2 Garlic cloves, finely chopped
Half a red chilli, finely chopped
Half a pint of Chicken Stock
1 tsp Chicken Bovril
Soy Sauce
Frylight
Black Pepper

Method
1. Stir fry the vegetables until slightly softened.
2. Add garlic, ginger, chilli and pork and stir fry until the pork is sealed.
3. Add the chicken stock and the chicken bovril and season with black pepper. Leave to simmer until the stock has slightly reduced and the pork has completely cooked through.
4. I served mine with SW Egg Fried Rice.

Hunters Chicken

Since the OH has been doing SW with me I've been making an effort to make "boy-friendly" meals. This one went down a treat and it will now be a firm favourite in our house!

Serves 2

Extra Easy - 1 syn per portion, HEXa

Ingredients
2 Chicken Breasts
2 tbsps BBQ Sauce (2 syns)
40g reduced fat Cheddar (HEXa), grated
2 Bacon medallions
Mixed Herbs
Salt & Black Pepper

Method
1. Preheat the oven to 200C and line a oven proof dish with tin foil.
2. Place the chicken breasts in the dish and sprinkle with mixed herbs and seasoning.
3. Top each breast with 1 tbsp BBQ sauce then sprinkle on 15g of reduced fat cheddar onto each breast. Place a bacon medallion on top of the cheese and put in the oven for 20-25 minutes or until the chicken has completely cooked through.
4. Sprinkle with the remaining cheese and place back in the oven until the cheese has melted. Serve with SW chips or wedges and vegetables.

Bacon & Cheese Burger

This homemade lovely is much better than a takeaway, and it's completely free if using your HEXa & HEXb.

Serves 2

Extra Easy - 0 syns, HEXa, HEXb

Ingredients
250g extra lean mince beef
Half a red onion, finely chopped
2 slices of bacon, fat removed
60g reduced fat Cheddar, sliced (HEXa)
2 x 60g wholemeal rolls (HEXb)
Salt & Black Pepper
Mixed Herbs
Frylight

Method
1. Fry the onion in frylight until softened.
2. In a bowl add the cooked onion, beef, herbs and seasoning and combine.
3. Seperate the meat into two patties and shape with your hands. Wrap each individually in clingfilm and leave in the fridge until ready to use.
4. Grill the burgers and bacon slices until cooked through. Halve the buns and add to the grill pan and toast. Top each bun with 30g reduced fat cheddar and melt.
5. Build your burger adding any salad and sauces of your choice.

Sausage Meat Pasta

One of my friends at Uni used to make this for us as it's a cheap and easy recipe. The ingredients may not sound like much but they make for a very delicious pasta dish and the sauce is packed full of Superfree!

Serves 2

Extra Easy - 1 syn per portion

Ingredients
4 Weight Watchers Pork Sausages (0.5 syns each)
2 carrots, peeled and grated
1 onion, sliced
1 can of Chopped Tomatoes
150g dried Fusilli
Frylight
Salt & Black Pepper
Mixed Dried Herbs

Method
1. Remove the sausage meat from it's casing and set aside.
2. Fry the onion in a deep frying pan until soft and add the carrot and fry for a few minutes until the carrot has softened.
3. Add the sausage meat and fry until it has started to brown.
4. Add the chopped tomatoes, seasoning and mixed herbs.
5. Leave to simmer, stirring occassionaly, for 30 minutes or until the chopped tomatoes have reduced and the mixture has thickened.
6. Meanwhile, cook the pasta according to the packet instructions. Distribute the pasta between two bowls and spoon the sausage meat on top. Serve with 20g grated reduced fat cheddar as part of your HEXa.

Chicken Dhansak with Cinnamon Rice

These dishes are inspired by the recipes in the Takeaway Faves recipe book that came with the latest Slimming World magazine. I messed around with the recipes to suit what I had in my cupboards and added some extra spices to make it my own and suit my tastes.

Serves 2 

Extra Easy - 0 syns

Ingredients (Chicken Dhansak)
2 Chicken breasts, cut into chunks
1 Onion, sliced
1 Red Pepper, sliced
1 Garlic clove, finely chopped
1 tsp Very Lazy Ginger, finely chopped
2 tbsp Curry Powder
1 tsp ground cumin
1 tsp ground tumeric
1 tsp ground coriander
1 can of chopped tomatoes
1 can of green Lentils, drained
1 Chicken Stock cube
Frylight
Salt & Black Pepper

Method
1. Cook the onion and pepper in a frying pan until softened.
2. Add the garlic and ginger and fry for a further minute.
3. Transfer to a saucepan and stir in the raw chicken, tomatoes, lentils, stock cube and spices. Season and bring to the boil.
4. Leave to simmer until the chicken is cooked through and the sauce has reduced and thickened.

Ingredients (Cinnamon Rice)
150ml dried Rice measured in a measuring jug
300ml boiling water
1/2 Onion, finely chopped
1/2 tsp ground Tumeric
1/2 tsp ground Cinnamon
Frylight

Method
1. Fry the onion until soft and add the tumeric and cinnamon.
2. Add the dried rice to the onion and add the 300ml boiling water and bring to the boil.
3. Cover and simmer until the rice is cooked and the water has been absorbed. Stir and serve.

N.B. Serve with 1 tbsp of Mango Chutney and add 2 syns

Fish & Chips

You can't beat fish and chips!

Serves 2

Extra Easy - 0 syns, HEXb

Ingredients
1 white fish fillet
1 Egg, beaten
1 slice Nimble wholemeal bread (half HEXb)
1 Jacket Potato
Tin of Mushy Peas
Salt & Black Pepper
Frylight

Method
1. Put the bread in a food processor and blitz until it becomes breadcrumbs.
2. Coat the fish fillet in the beaten egg and then cover completely with the breadcrumbs.
3. Spray a baking tray with frylight and put the fish on top. Place in a preheated oven at 180C and cook until the fish is cooked through.
4. Make the chips according to this recipe and serve with the fish and warm mushy peas. Add a dollop of Heinz tomato ketchup for 1 syn per tbsp or Colman's Tartare Sauce for 2 syns per tbsp.

Chicken Kiev

A Slimming World classic that uses half of your HEXa and HEXb, but with zero syns!

Serves 1

Extra Easy - 0 syns, HEXa, HEXb

Ingredients
1 Chicken Breast Fillet
35g Philadelphia Light, Garlic & Herb (half HEXa)
1 slice Nimble wholemeal bread (half HEXb)
1 Egg, beaten
Salt and Black Pepper
Frylight

Method
1. Blitz the bread in a food processor until it becomes fine breadcrumbs and transfer to a deep bowl. Season.
2. Make a pocket in the chicken by slicing into the side of the breast and opening up the inside, being careful not to tear through to the other side. Spoon in the Philadelphia and close the hole.
3. Put the beaten egg into a shallow dish and place the chicken breast in it. Coat the chicken completely with the egg.
4. Transfer the chicken into the breadcrumbs and coat it all over until the breadcrumbs have covered the fillet.
5. Spray a baking tray with frylight and place the Kiev on top. Place in a hot oven for 30 minutes of until the chicken is cooked through. Serve with SW Chips and vegetables.