Chicken Kiev
- Jane Kennedy - One Dish. Two Ways.
- Jun 9, 2015
- 2 min read
I love the traditional version, but this turns the chicken inside out… the ‘crumbs’ are actually almond meal and the butter is mixed into the ‘crumbs’. Leave out the parsley if your little guys don’t like the green bits…
INGREDIENTS
100g almond meal
3 garlic cloves, crushed
salt
50g butter, melted
4 boneless, skinless chicken breasts, pounded flat
APPLE AND BEETROOT SALAD
4 beetroot
olive oil, for drizzling
4 thyme sprigs
salt
1 green apple, thinly sliced
INGREDIENTS FOR ADULTS
2 tablespoons flat-leaf parsley, finely chopped
APPLE AND BEETROOT SALAD DRESSING
2 tablespoons apple cider vinegar
1/2 teaspoon dijon mustard
60ml olive oil
1 1/2 tablespoons prepared horseradish
freshly ground black pepper
3 tablespoons salted pistachios, chopped
salt
METHOD
Preheat the oven to 180°C.
In a roasting tin, drizzle the beetroot with olive oil, scatter over the thyme and season with salt. Cover with foil and roast for about 1½ hours, or until the beetroot is cooked.
Meanwhile, combine the almond meal, garlic and salt in a bowl.
When the beetroot is tender, remove them from the oven and let them cool. Peel and cut the beetroot into thin wedges. Divide the beetroot between two bowls and add half the apple to each.
DISH ONE
Cut 2 chicken breasts into ‘nuggets’. Brush with butter and coat in the almond mixture. Bake the chicken on a baking tray lined with baking paper for 15–20 minutes, or until the crumbing is golden and the chicken is cooked through.
Add a little salt and olive oil to one bowl of beetroot and apple. Serve with the chicken Kiev ‘nuggets’.
DISH TWO
Mix the parsley through the remaining almond mixture. Brush the remaining chicken with butter and press the almond mixture onto the chicken. Bake the chicken on a baking tray lined with baking paper for 15–20 minutes, or until cooked through.
Meanwhile, make the salad dressing. Whisk together the vinegar and mustard in a bowl. Whisk in the olive oil until combined then stir in the horseradish and season with salt and pepper. Drizzle the dressing onto the beetroot and apple salad and sprinkle with the pistachios. Serve with the adults’ chicken Kiev.
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