Chicken Kiev with Lemon Dill Potato Salad
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
2servings 20minutes
Cook Time
25minutes
Servings Prep Time
2servings 20minutes
Cook Time
25minutes
Ingredients
For the Chicken Kiev
  • 4 chicken breastslightly pounded to an even thickness
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 1stick buttersoftened
  • 2tablespoons fresh dillfinely chopped
  • 1 bunch green onionfinely chopped
  • all purpose flourfor dusting
  • 3 eggsbeaten
  • 1 1/2cups panko breadcrumbs
  • 2tablespoons vegetable oil
For the Potato Salad
  • 5-6 medium red potatoes
  • 1/2 small red onionfinely chopped
Dressing
  • 1/4cup olive oil
  • 1/4cup lemon juice
  • 2tablespoons Dijon Mustard
  • 1 1/2tablespoons red wine vinegar
  • 2cloves garlicfinely minced
  • 3tablespoons flat-leaf parsleychopped
  • 1/4teaspoon thyme
  • 3-4tablespoons fresh dill weedchopped and divided
  • 1/2teaspoon Salt
  • 1/4teaspoon 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.