Chicken Kiev on Braised Red Cabbage

Allergies: Eggs4 ServingsCalories: 375 per serving


  • 1 1/2 lbs chicken breast, 4 pieces
  • 2 egg Whites, lightly whisked
  • 1 bag Ideal Protein Salt and Vinegar Crisps, crushed
  • 7 cups red cabbage, sliced
  • 1/2 cup green onion, chopped
  • 1/2 cup parsley, chopped
  • 2 tbsp tomatoes, crushed
  • 1 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1/8 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp caraway seed
  • sea salt and pepper, to taste
  • , wooden skewers prepared


  1. Preheat oven to 425 degrees.
  2. Open chicken breasts by making an incision in the middle. Baste with olive oil.
  3. Sprinkle with garlic powder and paprika. Refrigerate for 1 hour.
  4. Warm olive oil in a pan and add the red cabbage, salt, pepper and caraway. Add vinegar.
  5. Bring to a boil. Add 1 cup of water. Cover and slowly cook until cabbage is tender (approximately 1 hour).
  6. Combine sauce with green onions. Spoon sauce and green onions in the center of each chicken breast. Fold chicken breasts over. Fold in sides and secure with wooden skewer.
  7. Mix Crisps, parsley, and paprika. Dip chicken in egg white, then coat with Crisps mixture.
  8. Place breasts, seam-side down, in sprayed 9” square baking pan. Bake 35 minutes or until cooked.
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