Grilled Chicken Kiev

(SERVES 4)

• 4 boneless chicken breasts, about 175 g/6 oz each
• 50 g/2 oz/ ¼ cup low-fat spread
• 1 or 2 garlic cloves, crushed
• 30 ml/2 tbsp chopped parsley
• Salt and freshly ground black pepper
• A squeeze of lemon juice

To Serve:

• Yellow Rice
• Mixed Salad

Make a slit in the side of each chicken breast to form a pocket. Reserve 5 ml/1 tsp of the
low-fat spread. Mash the remainder with the garlic (using more or less to taste), the
parsley and a little salt and pepper. Spoon into the chicken breasts and secure thoroughly
with cocktail sticks (toothpicks). Place on foil on the grill (broiler) rack. Smear the
remaining low-fat spread over and add a squeeze of lemon juice. Place under a hot grill
(broiler) for about for 15 minutes, turning once until cooked through. Transfer to warmed
plates immediately, remove the cocktail sticks and serve with yellow rice and mixed salad.