Deconstructed Chicken Kiev with Carrot and Beetroot Salad
- 2 slices white bread
- 2 cloves garlic, crushed
- ½ cup fresh parsley, roughly chopped
- 50g butter, melted (not hot)
- 2 large chicken breasts, skin removed, cut into 4 pieces each
- 1 Tbsp oil
- 2 carrots, grated
- 1 fresh beetroot, grated
- 2 Tbsp balsamic vinegar
- 2 Tbsp oil
- Zest and juice of 1 orange
- 1 tsp brown sugar
- 2 Tbsp sunflower seeds
- Cauliflower Purée
- 1 cauliflower head, trimmed, cut into small florets
- 1 Tbsp butter
- ¼ cup milk
How to Use Leftover Chicken
1. Preheat oven to 200ºC.
2. Rip bread into chunks, pop into a food processor and blitz to coarse crumbs. Add garlic, parsley and melted butter, blitz again until nicely combined. Season well.
3. Slice chicken breasts diagonally through the skin, not all the way through.
4. Pour 1 Tbsp oil into a frying pan, when nice and hot fry chicken, skin side down first until nice and golden then flip over.
5. Place chicken breasts on to an ovenproof dish and top each breast with the breadcrumb mixture, pressing down gently. Bake for 20 minutes or until the crust is lovely and brown and the juice runs clear from the chicken.
6. To make the cauliflower purée: Bring a large saucepan of water to boil over high heat. Add cauliflower. Cook for 15-20 minutes or until very tender. Drain and return to saucepan. Add butter and milk and mash until almost smooth. Season with salt and pepper.
7. Mix salad ingredients with brown sugar and 2 Tbsp olive oil together, taste and season.
8. Serve chicken on a bed of cauliflower puree with salad on the side.
By Jax Hamilton