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Deconstructed Chicken Kiev
Chicken Kiev, originating from the capital of Ukraine, is a gorgeous dish that as kids we've grown up with... although usually pre-prepared. But here we've deconstructed the classic chicken dish to make it easier without losing all of the best bits - succulent chicken, crispy breadcrumb and plenty of garlic butter.
preheat the oven to 220°C.
peel and chop the garlic.
wash and chop the parsley.
stick the bread into a food processor and blitz until you have crumbs.
pour the butter, garlic, parsley, salt and pepper into crumbs and blitz for another second.
trim any sinew or fat from the chicken and score the top of the breasts.
pat the garlic breadcrumbs into a layer ½ cm thick and place onto each breast.
bake the chicken for 20 mins to cook through and so the herb crust goes golden brown and crispy.
halve the cherry tomatoes and olives and crumble the feta.
mix together, with a drizzle of oil and salt and pepper for the simplest and tastiest salad.
serve with the new potatoes and salad as a light summers meal.
Serves 4
- salted butter, melted (125g)
- handful of fresh parsley
- 3 cloves of garlic
- salt and pepper
- 4 slices of white bread or leftover crusts
- 4 chicken breasts
- boiled new potatoes
- 12 cherry tomatoes
- 12 black olives
- small chunk of feta cheese
- drizzle of olive oil