Deconstructed Chicken Kiev

Deconstructed Chicken Kiev

REAL Butter 0

"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."

Ingredients {{adjustedServings}} servings 769 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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.
Tips & Tricks
Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

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  • 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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Reviews 16

  1. 20 Ratings

Sarah Stone

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.


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!


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.