For extra flavor, consider adding a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick. If you don't have a food processor, you can finely chop the garlic and parsley by hand and mix with the breadcrumbs and melted butter. To prevent the breadcrumb topping from burning, you can tent the chicken with foil during the last few minutes of baking.
Deconstructed Chicken Kiev
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING4 People
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VIEWS66
Experience a playful twist on a beloved classic with this Deconstructed Chicken Kiev. Imagine the comforting flavors of garlic, parsley, and buttery goodness, now reimagined as a crispy coating embracing succulent chicken breasts. This dish is both approachable for a weeknight meal and impressive enough to wow your dinner guests.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol154 mg
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Fiber5 g
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Protein36 g
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Saturated Fat22 g
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Sodium850 mg
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Sugar4 g
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Fat48 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Toss potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until almost tender.
02
StepWhile the potatoes roast, prepare the breadcrumb mixture. In a food processor, pulse the bread until finely ground into crumbs. Transfer to a bowl.
03
StepAdd the garlic and parsley to the food processor and pulse until finely minced. Add the breadcrumbs back to the processor, pour in the melted butter, and pulse until the breadcrumbs are evenly coated and form a slightly moist mixture.
04
StepPress the breadcrumb mixture evenly onto the top of each butterflied chicken breast, ensuring a generous coating.
05
StepPlace the chicken breasts on the baking sheet with the potatoes. Bake for 15-20 minutes, or until the chicken is cooked through and the breadcrumb topping is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
06
StepWhile the chicken bakes, prepare the tomato and feta salsa. In a medium bowl, combine the halved cherry tomatoes, olives, lemon zest, olive oil, salt, pepper, and chopped parsley. Gently stir in the crumbled feta cheese.
07
StepTo assemble, layer arugula on the bottom of each plate. Top with a breadcrumb-crusted chicken breast, a generous spoonful of tomato and feta salsa, and serve alongside the roasted potatoes.
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Max Parker
May 24, 2025The salsa is amazing! I could eat it with a spoon.
Richmond Buckridge
May 17, 2025My family loved this! It's easy enough for a weeknight meal but impressive enough for company.
Aurore Mcclure
Feb 3, 2025This is my new go-to chicken recipe!
Marcia Weber
Jan 4, 2025I added some lemon zest to the breadcrumb mixture and it was delicious!
Maximillia Wisoky
Nov 14, 2024I was skeptical at first, but this deconstructed version is even better than the original! The salsa adds a nice burst of freshness.
Vesta Wunsch
Oct 2, 2024I made this for a dinner party and everyone raved about it!
Malcolm Mckenzie
Sep 18, 2024This recipe is a game-changer! The breadcrumb crust is so flavorful and the chicken is incredibly moist.