Deconstructed Chicken Kiev and Potato Parcels

Per Serving

RI%

KCAL

492

24%

Fat

23.1g

33%

Sat Fat

13.5g

67%

Salt

1.6g

26%

Sugar

<0.5g

Prep in:

10 mins.

Cook in:

25 mins.

Serves:

2 Cost per Serving

Potato Type

Salad

Ingredients

100g salad potatoes, such as Maris Peer or Charlotte, 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

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.