Our Favourite Recipes
One Pot Pesto Chicken Kyiv
This super-simple Chicken Kyiv recipe stuffed with satisfyingly sweet Sun-Dried Tomato Pesto puts a sunny Italian spin on the classic dish. It’s just one of our many easy-to-make recipes that will become a mid-week mealtime lifesaver.
Buon Appetito
Ingredients
For the chicken kiev:
- 425g red or white potatoes, skins left on & very thinly sliced
- 1 small red onion, peeled, halved & thinly sliced
- 2 tbsp. olive oil
- 200ml boiling water
- 2 tbsp. finely grated parmesan
- 2 boneless skinless chicken thighs, about 225g, trimmed of any excess fat & sinew
For the breadcrumbs:
- ½ slice thick sliced white bread
- 1 tbsp. olive oil
- 1 medium clove garlic, peeled & crushed
- 1 heaped tbsp. roughly chopped parsley, optional
Method
1. Preheat the oven to 220°C/200°C Fan/Gas 7.
2. Combine the potatoes and onion in the baking tray, roasting tin or ovenproof dish with the olive oil and some salt and pepper. Toss everything together and flatten it out to make a thin layer otherwise it will take longer to cook. Pour on the boiling water, then sprinkle over the parmesan.
3. Bake on the middle shelf of the oven to start the cooking while you prepare the chicken. It will probably be in the oven for about 15 minutes while you do that.
4. Make the crumb mixture next. Either roughly chop the bread or tear it into very small pieces. Combine in a bowl with the olive oil, garlic, parsley, if using, and some salt and pepper.
5. Flatten the thighs out on a plate, use a knife to spread the pesto on top, then spoon on the garlic crumb mixture, lightly pressing it on so it sticks to the pesto.
6. Remove the potato dish from the oven, place the chicken on top, return to the oven and cook for 25-30 minutes until the potatoes are tender, the chicken is cooked through with no pink juices remaining and the crumbs are crisp and golden.
7. Remove and serve.
2. Combine the potatoes and onion in the baking tray, roasting tin or ovenproof dish with the olive oil and some salt and pepper. Toss everything together and flatten it out to make a thin layer otherwise it will take longer to cook. Pour on the boiling water, then sprinkle over the parmesan.
3. Bake on the middle shelf of the oven to start the cooking while you prepare the chicken. It will probably be in the oven for about 15 minutes while you do that.
4. Make the crumb mixture next. Either roughly chop the bread or tear it into very small pieces. Combine in a bowl with the olive oil, garlic, parsley, if using, and some salt and pepper.
5. Flatten the thighs out on a plate, use a knife to spread the pesto on top, then spoon on the garlic crumb mixture, lightly pressing it on so it sticks to the pesto.
6. Remove the potato dish from the oven, place the chicken on top, return to the oven and cook for 25-30 minutes until the potatoes are tender, the chicken is cooked through with no pink juices remaining and the crumbs are crisp and golden.
7. Remove and serve.
