Deconstructed Chicken Kiev

Deconstructed Chicken Kiev


"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."


servings 769 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 769 kcal
  • 38%
  • Fat:
  • 48.4 g
  • 74%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 35.7 g
  • 71%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

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  1. 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).
  2. 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.
  3. 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.
  4. Meanwhile, halve the tomatoes, toss with olives, lemon zest, 1 tablespoon of olive oil, salt, pepper and parsley. Stir in Feta. Set aside.
  5. Layer arugula on the bottom of the plate. Add the chicken breasts, top with tomato and feta salsa. Serve with roasted potatoes.


  • 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.
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  1. 20 Ratings


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 the...

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 qu...

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 ...

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)....

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. Ev...

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 gorgeou...

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 ...

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!

Very delicious, easy, and just a beautiful dish to look at! The chicken came out juicy and the salsa on top just made it perfect! I used baby spinach leaves in place of the arugula. Will make th...