Deconstructed Chicken Kiev and Potato Parcels
- Prep in:
- 10 mins
- Cook in:
- 25 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 492 | 24% |
| Fat 23.1g | 33% |
| Sat Fat 13.5g | 67% |
| Salt 1.6g | 26% |
| Sugar <0.5g | 1% |
Method
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss!
- Preheat the oven 190°C, 170°C Fan, Gas Mark 5.
- Spread the potatoes equally over two large sheets of baking paper, enough to make a parcel.
- Top each parcel with half the butter and half the grated garlic. Season well.
- Season the chicken position on top of each potato layer. Sprinkle over the lemon zest and remaining garlic then top with the breadcrumbs and paprika.
- Sprinkle over the parsley and fold up the baking paper to form a parcel. Transfer to a baking tray.
- Cook in the oven for 20 minutes, remove, open the parcels and return to the oven to cook for a further 5 minutes.
- Serve with a fresh green salad or green beans.
Ingredients
100g salad potatoes, thinly sliced
50g salted butter
2 garlic cloves, peeled and grated
2 skinless chicken breasts, cubed
Zest of 1 lemon
50g breadcrumbs
1 teaspoon smoked paprika
1 small bunch of freshly chopped parsley
