Oven Baked, Low Fat Chicken Kiev

This recipe has been revised to allow for dietary restrictions, with an emphasis on the reduction of saturated fat and sodium intake. Baking this dish rather than deep-frying makes it far healthier than it's classic alternative. This aromatic blend of herbs will greatly enhance the flavor of the entire dish, and the sour light cream is lower in sodium than the heavier blend. Recipe serves 8.

Ingredients:

4 boneless chicken breasts with skin on

1 cup of sour light cream

1 finely chopped fresh parsley(dried OK)

1 tbs each of Italian herbs, sage and paprika.

whole black pepper

1/3 cup flour

3 eggs, whole

1 1/2 cups of dried wholemeal breadcrumbs

Method:

Preheat your oven to 300 degrees.

Blend the pepper and herbs and mix into the sour light cream. Place into the freezer until very hard.

Butterfly the breast fillets and beat until thin using a meat tenderizer.

Remove the sour cream from the freezer, and divide into cut 8 equal portions.

Take a piece of the mixture and bundle your chicken breasts into rolls. Because the cream is frozen first, the incidence of dissipation is minimized in the cooking process.

Dip each breast into the egg wash and finally, the breadcrumbs.

Place the chicken parcels into the 300 degree oven for 35 - 40 minutes Leave the pan uncovered.

Serve with french bread and a crunchy salad of lettuce and curly parsley, tomatoes and low fat fetta cheese. This type of fetta generally has a reduced sodium content. Sprinkle with a few drops of fresh grapefruit juice for an acidic compliment.

Offer your guests some very dry Apple Cider or Riesling.

Offering a glass of red wine with chicken is not common practice, but if you prefer it, a hearty Burgundy would be fine