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Deconstructed Chicken Kiev with breaded chicken, roasted potatoes, and tomato-feta salad.

Deconstructed Chicken Kiev

Bree Hester
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine eastern european
Servings 4
Calories 585 kcal

Ingredients
  

  • 1 1/2 pound baby Yukon Gold potatoes
  • 2 tbsp olive oil
  • 1 stick butter melted
  • 4 slices of white bread
  • 3 cloves garlic
  • 1/4 cup fresh flat leaf parsley
  • salt and pepper
  • 4 chicken breasts mine were butterflied into cutlets
  • 1/2 pint cherry tomatoes
  • a handful of black olives
  • zest of one lemon
  • 1/2 cup feta cheese

Instructions
 

  • Toss some baby potatoes with olive oil and salt and pepper. Roast in a 400 degree oven. They will take about 20-30 minutes total. Get these started and you can add the chicken to the oven and they can cook at the same time.
    Tossing baby Yukon Gold potatoes with olive oil, salt, and pepper for Deconstructed Chicken Kiev.
  • Add the bread to a food processor. I had a gorgeous loaf of Italian bread, so I used that, but regular white bread is just fine. Pulse until it turns into crumbs.
    Pulsing white bread into crumbs in a food processor for Deconstructed Chicken Kiev.
  • I am lazy, so instead of chopping garlic and parsley, I dumped the breadcrumbs out and pulsed the parsley and garlic until it was chopped fine.
    Chopped herbs and garlic in a food processor ready for cooking or seasoning.
  • Add the breadcrumbs back, and pour in the melted butter. Pulse again until it coats all of the breadcrumbs.
    Pulsing breadcrumbs, parsley, garlic, and melted butter for Deconstructed Chicken Kiev.
  • Press the bread mixture onto the chicken breasts. Put the chicken into the oven with the potatoes and bake until cooked through, about 15-20 minutes.
    Deconstructed Chicken Kiev breasts coated with a parsley-garlic breadcrumb mixture on a foil-lined baking sheet, ready to bake.
  • Meanwhile, halve the tomatoes, and toss with olives, the zest of a lemon, and Tablespoon or so of olive oil, salt and pepper, and some chopped parsley.
    Halving cherry tomatoes and tossing them with black olives, lemon zest, and parsley for Deconstructed Chicken Kiev.
  • Add some feta cheese. Set aside.
    Mixing feta cheese into the tomato and olive salad for Deconstructed Chicken Kiev.
  • Layer some mixed greens on the bottom of the plate. Add the chicken breasts, and the tomato and olive salad. Serve with roasted potatoes.
    Deconstructed Chicken Kiev with roasted potatoes and a tomato, olive, and feta salad.

Nutrition

Calories: 585kcalCarbohydrates: 46gProtein: 57gFat: 18gSaturated Fat: 5gSodium: 616mgFiber: 5g
Keyword chicken recipes, Deconstructed Chicken Kiev, easy chicken, garlic butter, One-pan chicken dinner
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