The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Baked Chicken Kyiv with Minty Crushed Potatoes & Green Bean Salad
Our take on the beloved chicken Kyiv stars free-range British chicken breasts and velvety garlicky cream cheese. You'll coat them in pank crumb, then bake until golden. On the side? Crushed baby potatoes, tossed in herby mint, and a vibrant green bean salad, sprinkled with a flavourful maple mustard dressing.
High protein
New
Low sat fat
Serving size
Ingredients
- 240g green beans
- 80g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 little gem lettuce
- 1 handful of fresh mint
- 60g yellow pea crumb (yellow pea whole grain flour (100%))
- 12 baby potatoes
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 4 British Free Range chicken breasts
Nutritional Information
Calories: 546
Protein: 52g
Carbs: 39g
Fat: 20g
Baked Chicken Kyiv with Minty Crushed Potatoes & Green Bean Salad
Our take on the beloved chicken Kyiv stars free-range British chicken breasts and velvety garlicky cream cheese. You'll coat them in pank crumb, then bake until golden. On the side? Crushed baby potatoes, tossed in herby mint, and a vibrant green bean salad, sprinkled with a flavourful maple mustard dressing.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large plate, a large bowl, a small bowl & a sieve
Chicken time
- In the small bowl, combine the garlic herb paste with the soft cheese. Season to taste
- Add the pea crumb to the large plate and season with salt and pepper
- Spread the soft cheese over the top of the of the chicken breasts, then lay the breasts, cheese-side down, into the crumb and turn to coat
- Transfer to the lined baking tray, cheese-side up, drizzle with 2 tsp oil and bake for 21 mins, until cooked through
Cook the potatoes & green beans
- Meanwhile, add the potatoes to the saucepan and simmer for 15-18 mins, until tender
- Trim and halve the green beans. In the final 3 mins, add the green beans to the saucepan and cook until tender
- Using a slotted spoon, remove the green beans from the pan and allow to cool, then add to the large bowl
- Drain the potatoes, then return to the pan
Finish the prep & crush the potatoes
- Meanwhile, pick the mint leaves from the stalks and roughly chop. Trim the lettuce and separate the leaves, then halve the leaves lengthways
- Lightly crush the potatoes with the back of a fork, leaving some larger chunks. Stir through two-thirds of the mint and 1 tbsp olive oil. Season generously with salt and pepper
Toss & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When everything is ready, add the lettuce, maple mustard dressing, remaining mint and 1 tsp olive oil to the green beans and toss to coat. Season to taste
- Serve the chicken Kyivs onto plates, with the crushed potatoes and green bean salad alongside
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