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Chicken Kiev with Lemon Dill Potato Salad (Week of 3/27)

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 Chicken Kiev with Lemon Dill Potato Salad
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine German, Russian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
2 servings
Ingredients
For the Chicken Kiev
  • 4 chicken breasts lightly pounded to an even thickness
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 stick butter softened
  • 2 tablespoons fresh dill finely chopped
  • 1 bunch green onion finely chopped
  • all purpose flour for dusting
  • 3 eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 2 tablespoons vegetable oil
For the Potato Salad
  • 5-6 medium red potatoes
  • 1/2 small red onion finely chopped
Dressing
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon Mustard
  • 1 1/2 tablespoons red wine vinegar
  • 2 cloves garlic finely minced
  • 3 tablespoons flat-leaf parsley chopped
  • 1/4 teaspoon thyme
  • 3-4 tablespoons fresh dill weed chopped and divided
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
Course Main Dish
Cuisine German, Russian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
2 servings
Ingredients
For the Chicken Kiev
  • 4 chicken breasts lightly pounded to an even thickness
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 stick butter softened
  • 2 tablespoons fresh dill finely chopped
  • 1 bunch green onion finely chopped
  • all purpose flour for dusting
  • 3 eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 2 tablespoons vegetable oil
For the Potato Salad
  • 5-6 medium red potatoes
  • 1/2 small red onion finely chopped
Dressing
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon Mustard
  • 1 1/2 tablespoons red wine vinegar
  • 2 cloves garlic finely minced
  • 3 tablespoons flat-leaf parsley chopped
  • 1/4 teaspoon thyme
  • 3-4 tablespoons fresh dill weed chopped and divided
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
Instructions
To Make the Chicken
  1. Carefully slice a pocket into the side of each chicken breast and season with salt and pepper. In a small bowl, blend the butter with the dill and chives and season with salt and pepper. Spoon half of the herb butter into the pockets and pinch closed.
  2. Dredge the chicken in flour, tapping off the excess. Put the eggs and breadcrumbs in 2 separate shallow bowls and season with salt and pepper. Dip the chicken in the eggs and then in the breadcrumbs, sealing the pockets; dab any open spots with egg and sprinkle with breadcrumbs to seal.
  3. In a large skillet, heat oil on medium heat. Add the chicken and fry until golden and cooked through, about 8 minutes.
To Make the Potato Salad
  1. Bring large pot of salted water to a boil. Cook potatoes about 15-20 minutes till fork tender.
  2. Meanwhile mix dressing ingredients in medium mixing bowl.
  3. Combine olive oil, lemon juice, Dijon mustard, red wine vinegar, garlic, parsley, thyme, dill, salt, and pepper to taste.
  4. Whisk a minute or two until thoroughly combine.
  5. Drain potatoes well and place in large serving bowl, along with chopped red onion.
  6. Pour vinaigrette over potatoes and onion and gently combine.
  7. Top with remaining dill.