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.

To make life easy, start by roasting the potatoes first. Get a head start on them before adding the chicken to the oven. It will all cook together at the same temperature. To test the doneness of the potatoes, stick a fork into one of the larger potatoes. When the fork comes out easily, they are finished. If they should finish before the chicken, just cover with aluminum foil to keep warm.

Deconstructed Chicken Kiev
By Bree


1 1/2 pounds baby Yukon Gold potatoes
3 tablespoons olive oil
salt and pepper
4 slices of white bread
3 cloves garlic
1/4 cup fresh flat leaf parsley (plus 1-2 tablespoons for the salad)
1 stick (1/2 cup) butter, melted
4 chicken breasts, butterflied
1/2 pint cherry tomatoes
1/4 cup black olives
zest of one lemon
1 tablespoon olive oil
1/2 cup Feta Cheese
2 tablespoons flat leaf parsley, chopped
1 bag pre-washed arugula

Preheat oven to 400°F. Toss potatoes with olive oil, salt, and pepper. Roast for 20 to 25 minutes before adding chicken (follow next steps to prepare chicken before roasting).

Add the bread to a food processor. Pulse until it turns into crumbs. Take the breadcrumbs out, and set aside. Pulse the garlic and parsley until finely chopped. Add the breadcrumbs back, and pour in melted butter. Pulse again until it coats all of the breadcrumbs.

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.

Meanwhile, halve the tomatoes, toss with olives, lemon zest, 1 tablespoon of olive oil, salt, pepper and parsley. Stir in Feta. Set aside.

Layer arugula on the bottom of the plate. Add the chicken breasts, top with tomato and feta salsa. Serve with roasted potatoes.

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4 thoughts on “Deconstructed Chicken Kiev

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  1. Nelly said:

    My family and I enjoyed this dish very much. It was very simple to put together but it looked beautiful in the plate and not like something that I cooked up at the last minute. We don’t care much for arugula, so I used spinach instead. I used campari tomatoes and whole large black olives. Very good!

  2. Sarah Stone said:

    I tried this recipe as part of the April Assignments via – I really loved this recipe it was insanely delicious! I will admit to tweaking the recipe b/c I didn’t see the need to use bread only to make bread crumbs. I instead elected to use a blend of panko and regular bread crumbs which worked just as well for my tastes. I will be using this recipe on a regular basis it was GOOD!

  3. Joey K said:

    This recipe was put in my go to cook book seconds after dinner was done. We all walked away from the table smiling all happy and well fed.Yummy 2 thumbs up!