Introducing a succulent chicken breast stuffed with herb butter and covered in a golden crumb. Sound familiar? It's the much-loved chicken kiev – cheat's style! It's baked instead of fried, and served with salad, chips and creamy aioli.
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panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
mixed salad leaves
Preheat the oven to 240°C/220°C fan-forced. Bring the butter to room temperature. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, finely grate the garlic (see ingredients list). Finely chop the parsley leaves. Slice the lemon into wedges. In a medium bowl, add the butter, garlic, parsley and a squeeze of lemon juice. Season with salt and pepper. Mash together with a fork, then set aside. Place your hand flat on top of each chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book, then spread with some of the garlic butter. Close the chicken, then repeat with the remaining chicken.
In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs with a pinch of salt and pepper. Carefully dip each piece of chicken in the seasoned flour, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate. TIP: Be gentle when crumbing the chicken to ensure the butter mixture is kept inside!
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken and cook until golden, 2-3 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. TIP: Some of the garlic butter will seep out, don't worry, you can serve it on the side. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, roughly chop the tomato. Grate the carrot (see ingredients list), unpeeled. In a large bowl, combine a generous squeeze of lemon juice with a drizzle of olive oil. Add the tomato, carrot and mixed salad leaves to the bowl. Crumble in the feta and toss to coat.
Divide the baked chicken kievs, fries and feta salad between plates. Serve with the garlic aioli and any remaining lemon wedges.