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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees 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).

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  • 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.

Tips

Cook's Note: 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.

Nutrition Facts

769 calories; 48.4 g total fat; 154 mg cholesterol; 850 mg sodium. 50 g carbohydrates; 35.7 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2012
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. Read More
(13)

Most helpful critical review

Rating: 2 stars
03/27/2014
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! Read More
(2)
22 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/23/2012
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. Read More
(13)
Rating: 5 stars
04/23/2012
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. Read More
(13)
Rating: 5 stars
05/10/2013
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! Read More
(8)
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Rating: 5 stars
09/18/2012
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. Read More
(7)
Rating: 5 stars
04/14/2012
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.:) Read More
(6)
Rating: 5 stars
04/27/2012
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. Read More
(3)
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Rating: 5 stars
04/12/2012
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. Read More
(3)
Rating: 4 stars
09/20/2012
I made this with a few modifications. I used 1/2 cup of panko for the white bread and added the garlic parsley and butter cutting the butter to just 2 T. I dipped the chicken into beaten egg hoping it would make the crumb mixture adhere a little better and I think it did. I only coated the top side of the chicken to avoid any sogginess and sprinkled the remaining crumbs over the top. I used baby redskin potatoes and instead of arugula I made sautéed spinach. I just eyeballed the ingredients for the salsa using a lot less lemon zest and oil than called for. I baked this as directed and the timing was perfect for both the potatoes and chicken. This was very good and a great way to use some cherry tomatoes from Hubs garden. Read More
(3)
Rating: 5 stars
05/24/2013
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. Read More
(3)
Rating: 5 stars
04/23/2012
Delicious and so very easy to look at. I'd definitely serve this dish to anyone. It tastes wonderful and looks very elegant. Read More
(2)
Rating: 2 stars
03/27/2014
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! Read More
(2)