Recipe by REAL Butter
"An updated and unique version of the banquet hall classic, this Chicken Kiev is turned inside out. The buttery filling is on the outside as the coating, instead of hidden inside. Bread crumbs, lots of butter, garlic, and parsley make this chicken the best chicken you have ever eaten. Serve with roasted potatoes, tomato and Feta salsa, and fresh arugula. The perfect weeknight meal, and sophisticated enough for dinner guests."
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1 1/2 pounds
baby Yukon Gold potatoes
Salt and pepper
fresh flat-leaf parsley
skinless, boneless chicken breast halves, butterflied
chopped fresh flat-leaf parsley
1 (7 ounce) bag
I strayed ever so slightly but I think my changes were on target w/ the goal of the recipe. While the recipe initially called for some white bread to be pulsed in a food processor I figured there was no need to use white bread, and I substituted a mixture of panko bread crumbs and Italian seasoned bread crumbs using a 2:1 ratio. This caused it to develop a crusty buttery effect - it was delicious! I also elected to use spinach instead of the arugula.
We really didn't like this as much as I thought we would, considering all the favorable reviews. Most definitely will NOT make again. Very disappointed!
This is such a nice dish! Fresh ingredients, colorful, beautiful presentation, representative of all the nutritious food groups, and delicious. Your finished dish can only be as good as the quality of the ingredients you use and this recipe’s ingredients guarantee success. I did not butterfly the chicken breasts, used a good quality Italian bread and, because I had it on hand, fresh baby spinach (didn’t cook it) instead of arugula. I couldn’t pay Hubs to eat feta so I didn’t use it, but I think it’s a better dish without it anyway. Huge culinary pay-off for little effort. Bonus: very little clean up, especially if you line your pan (I used a cookie sheet) with foil!
The first thing out of my husband's mouth was, "This is my favorite chicken recipe you've ever cooked." That's saying a lot after 24 years of cooking for him. This was much easier than trying to stuff a chicken breast.
VERY delicious! I used idaho potaotes b/c that's what I had on hand, nd I roasted them w/ evoo, salt, pepper, a little garlic powder and whole cloves of garlic (LOVE roasted garlic w/ potaotes). I think I used like 7 slices of bread, but I had more chicken than called for. I thought this would stick riht to the chicken, but you actually have to press it on. Once baked, it's beautifully golden brown and buttery delicious! I also added a little of the juice from the zested lemon to the feta 'salsa' b/c I felt that it needed it. This was our first time trying arugula, and personally we weren't fans (don't know if it was the brand I bought or what), but I'll give it a try again sometime. Other than that, I will def be making this dish again...It was wonderful! Thanks for sharing. :)
Loved this recipe! Restaruant quality for sure. I followed the recipe excactly except that I pounded the chicken breast to an even thickness and it took about 10 additional minutes to cook. Everyone in my family loved it.
The family loved it! I used homemade bread for the breadcrumbs, so it probably turned out a little softer than store bought. The potatoes were perfectly cooked, and the presentation is gorgeous with the array of colors. The cooking times on everything worked fabulously.
We were surprised how much we liked it. I loved the coolness of the tomato and feta salsa with the warm flavorful chicken. The roasted potatoes seemed like an odd side dish for this but it was a yummy dinner! Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Deconstructed Chicken Kiev
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 769
** Calories from Fat: 435
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