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Deconstructed Chicken Kiev
Deconstructed Chicken Kiev
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Turned inside out Chicken Kiev with a buttery filling coating of bread crumbs, butter, garlic, and parsley. Served with roasted potatoes, tomato Feta salsa, and arugula. Perfect for weeknights or impressing guests.
Ingredients:
  • 1.5 pounds baby Yukon Gold potatoes
  • 3 tablespoons olive oil
  • Salt and pepper
  • 4 slices white bread
  • 3 cloves garlic
  • 0.25 cup fresh flat-leaf parsley
  • 0.5 cup butter, melted
  • 4 skinless, boneless chicken breast halves, butterflied
  • 0.5 pint cherry tomatoes
  • 0.25 cup black olives
  • 1 lemon, zested
  • 1 tablespoon olive oil
  • 0.5 cup feta cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 (7 ounce) bag arugula
Instructions:
  • Preheat your oven to 400 degrees F. Coat potatoes in olive oil, salt, and pepper, then roast for 20-25 minutes.
  • Place the bread in a food processor and pulse into crumbs. Remove and set aside. Pulse garlic and parsley until finely chopped. Return the breadcrumbs to the processor, add melted butter, and pulse until well coated. Enjoy!
  • Coat the chicken breasts with the bread mixture and bake with the potatoes in the oven until fully cooked, around 15-20 minutes.
  • Halve the tomatoes and mix with olives, lemon zest, 1 tablespoon of olive oil, salt, pepper, and parsley. Gently fold in the Feta cheese and let it rest.
  • Start with a bed of fresh arugula on the plate, arrange the chicken breasts on top, and generously spoon the flavorful tomato and feta salsa over them. Accompany the dish with a side of delicious roasted potatoes.

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