Chicken Kiev tray bake

Keep it simple with this easy chicken Kiev tray bake. It’s perfect for a hearty midweek feed.



Note: + cooling time



  • 600g potatoes, cut into thin wedges
  • 1 small red capsicum, seeded, sliced
  • 2 tbs olive oil
  • 4 large Coles RSPCA Approved Australian Chicken Breast Fillets
  • 100g garlic butter, softened
  • 1/4 cup (20g) finely grated parmesan
  • 2 tbs panko breadcrumbs
  • 8 slices prosciutto
  • 1 tbs honey
  • 1 tsp smoked paprika



Preheat oven to 220°C. Place a large roasting pan in the oven to preheat. Toss the potato and capsicum in a bowl with half the oil and season. Add the potato mixture to the hot pan and bake for 10 mins.


Meanwhile, use a small sharp knife to make a horizontal cut in the thickest part of each chicken breast to create a pocket. Combine the garlic butter, parmesan and breadcrumbs in a small bowl. Divide the garlic butter mixture among the chicken pockets, then wrap each chicken breast with 2 slices of prosciutto to enclose the filling. Combine the honey, paprika and remaining oil in a separate small bowl and brush over the chicken.


Add the chicken to the potato mixture in the pan. Bake for 15-17 mins or until the potato is golden and the chicken is cooked through. Cool slightly before serving.

Serve with baby rocket leaves and lemon wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.