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Chicken Kiev with Roasted Fingerlings and Broccoli

Crispy chicken Kiev stuffed with herb compound butter served with roasted fingerling potatoes and broccoli.
Difficulty: Challenging
Time: 35-40 min
Calories: 393 Fat: 27g Carbs: 13g Protein: 44g

ABOUT THE DISH

Chicken Kiev is an Eastern European dish with many disputes about the origin and creator, but we do know it’s delicious! The combination of herbed butter inside juicy chicken with an extra-crispy exterior is divine in any language.

Ingredients
Garlic
Parsley
Flour
Panko Breadcrumbs
Fingerling potatoes
Broccoli
Butter
Chicken breasts
Egg

Cooking terms for this recipe

Floret literally a small flower, but usually refers to the individual true flowers clustered within
Roast To cook food with dry heat in an oven or over a fire.
Mince To cut a food into very small pieces.

What you need

Medium pot

Foil-lined baking sheet

4 small bowls

Zip-top bag or plastic wrap

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring 6 cups salted water to a boil in a medium pot. Wash and dry all produce. Finely chop parsley leaves and stems. Mince or grate garlic. Cut broccoli into florets if they aren’t already. Slice fingerling potatoes in half lengthwise. Separate flour and panko into their own small bowls. Crack egg into a small bowl and whisk. Place butter pats into the freezer. Remove chicken breasts from package; rinse and pat dry.

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Step 2: BOIL POTATOES

Drop potatoes into boiling water and cook for 5 min. Drain well. While the potatoes are boiling, place broccoli florets into a large mixing bowl. In a separate small bowl combine 1 tsp. oil with parsley and ¼ garlic. Mix to incorporate.

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Step 3: ROAST THE VEGETABLES

Add potatoes to broccoli and toss with 1 Tbsp. oil, remaining garlic, and a pinch of salt and pepper. Place on a foil-lined baking sheet and roast for 12-15 min until golden brown and potatoes are tender and easily peirced with a fork or knife.

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Step 4: PREP THE CHICKEN

Place 1 chicken breast in a large zip-top bag or between two sheets of plastic wrap. Use a meat mallet or heavy pan and pound the chicken flat, ¼” thick. Season with a pinch of salt and pepper. Place 2 butter pats in center of chicken. Top with half of the garlic-herb mixture. Fold sides of chicken in, over butter. Roll opposite end of chicken up and over filling, trying not to let any escape. Secure with two toothpicks (see instructional video). Repeat with second chicken breast.

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Step 5: FRY THE CHICKEN

Heat ¼ cup oil in same medium pot used for potatoes, over medium heat. While oil is heating, bread the chicken. Dip chicken in flour then egg, then panko, making sure chicken is coated well at each step. Repeat with second chicken breast. Add chicken to hot oil and fry on all sides for 4-5 min until golden, crispy, and cooked through. Remove from pan and place on foil-lined baking sheet with vegetables and roast in oven for an additional 5-6 min. USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide roasted vegetables between two plates, leaning chicken Kiev next to them. Enjoy!