Carb-Wise: Chicken ‘Kyiv’ with Garlic & Parsley Butter
Roasted Veggies & Peas
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Named for the Ukrainian capital, chicken Kyiv is a culinary classic—and it’s good to know that some things don’t change. The standard fix sees the bird pounded and stuffed with enough herbed, savoury butter to get you salivating. You’ll streamline the process by spooning a butter sauce made with garlic, lemon and parsley over the pan-seared breasts, finished with the lightest sprinkling of breadcrumbs. Roasted turnips and beets, plus peas, provide ample veggie sides.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Yellow beets
- 225g Turnips (or rutabaga)
- 1 Bunch of parsley
- 1 Lemon
- 30g Panko
- 150g Green peas
- 15g Minced roasted garlic
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Medium pan
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
13 g
Sodium
890 mg
Total Carb
45 g
Sugars
17 g
Protein
48 g
Fibre
10 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and halve the turnips and beets; cut into ¼ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 20 min., until golden brown and tender. In the final 3 min., add the peas.
Mise en place
Meanwhile, quarter the lemon. Roughly chop the parsley leaves and stems. Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
Toast the panko
In a medium pan, heat a drizzle of oil on medium-high. Add the panko and a pinch of the remaining spices. Toast, stirring frequently, 1 to 2 min., until golden brown. Transfer to a bowl and reserve the pan.
Start the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 5 to 7 min. per side, until partially cooked.
Make the sauce & finish the chicken
To the pan of chicken, add the garlic, softened butter, juice of 2 lemon wedges (double for 4 portions) and ½ the parsley. Cook, spooning the sauce over the chicken*, 1 to 2 min., until coated and cooked through.
Plate your dish
Divide the vegetables, chicken (slice beforehand if desired) and sauce between your plates. Top the chicken with the panko. Garnish with the remaining lemon wedges and parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
