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Chicken Kiev with Garlic Rosemary Potatoes & Walnut Apple Salad

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On the recommendation of my dear friend, Jaci, I prepared chicken Kiev when my little sister and her family joined us for dinner last night.  It was a raging success, even with all my mistakes (slightly burning the crust on the chicken (at least the inside was perfect), getting impatient with the potatoes and not waiting for them to get crunchy on the outside, putting too much vinegar in the dressing (that’s why the apples look brown–the balsamic dyed them!)), and my company is already looking forward to their next invitation for dinner.  Thanks for the great recipes, Miss Jaci!

Chicken Kiev with Sautéed Garlic Rosemary Potatoes
Rachel’s Food for Living by Rachel Allen

4 Chicken Breasts-skinned
Salt and freshly ground pepper

Garlic Butter
4 oz butter, softened
2-4 garlic cloves
1 heaping Tbsp chopped fresh herbs (I used parsley, thyme & rosemary and used more than recommended)
finely grated zest and juice of 1/2 a large lemon

2oz flour
1 lg beaten egg
6 Tbsp plain breadcrumbs
oil for frying

8 potatoes
2 oz olive oil
coarse sea salt
fresh ground pepper
2 garlic cloves
2 Tbsp chopped fresh rosemary

Lay chicken breasts on chopping board; slit  but don’t cut completely in half.  Season with salt and pepper.

Cream butter & add garlic and herbs and zest and juice of lemon; mix well.  Spread garlic butter out onto the center of chicken breasts leaving about 1/2 inch all around the breast.  Fold chicken breast back to original shape.

Place flour,beaten egg and breadcrumbs on 3 separate plates (or shallow bowls).  Toss each breast in flour,coat with egg and roll in bread crumbs until chicken is well covered.  Set aside.

Preheat oven to 400 F.

Cut potatoes into slices or cubes,dry with paper towels if needed.  Heat oil in frying pan, add potatoes,season with salt and pepper and cook on med low heat for 16-20 min until almond golden and crunchy on the outside but soft on inside.  Toss in garlic,chopped herbs and a little more olive oil,cook for couple more minutes until garlic is golden.  To keep warm, place in uncovered casserole in the warm oven.

Sorry no prep photos on the potatoes, just the finished product–it should actually look crispy and golden but I only cooked mine until tender b/c I had hungry people waiting.

For chicken, place 4 Tbsp oil of choice and 1oz of butter in frying pan–heat until hot.  Add the chicken and cook about 2 minutes on each side until golden,transfer to the oven for about 8 minutes until cooked through, serve with sauteed potatoes and salad–Jacie’s recipe follows.

Jacie’s Walnut Apple Salad

One bag baby spinach (I used 1/2 bag butter lettuces and 1/2 bag spring mix)
3/4 c walnuts–toasted (I used some pecans too)
1 sweet apple, such as Red Delicious, cored and diced (I used Braeburn for crispness)
1/2 c feta cheese

Make a dressing with 4 parts olive oil to one part balsamic vinegar with one tsp of honey per 4 T of evoo.  Toss with salad ingredients.

(If you don’t want to do the math, just mix 1/4 cup olive oil with 1 tablespoon of balsamic vinegar and 1 tsp of honey.  Add more vinegar and/or honey to suit your tastes.)


Rosemary Peasant Bread

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My friend Krista shared her recipe for Rosemary Peasant Bread with me and I couldn’t resist making it immediately.  Both loaves were gone the following day, and after making another two loaves today, only half of the second loaf remains (exactly two hours after removing them from the oven).  This is becoming a problem, albeit a delicious one.

Feel free to blame Krista if you find yourself in a similar predicament.  I do.

Rosemary Peasant Bread

• 2 1/2 tsp dry yeast
• 2 c. warm water
• 1 T. sugar
• 2 tsp salt
• 4 c. flour
• 2 tsp. dried rosemary, plus more for topping
• olive oil, corn meal, & coarse salt

Dissolve yeast and sugar in the warm water.  Add flour, salt, and rosemary & stir until blended.  Do not knead!! Cover and let rise for 1 hour or until doubled in size (no need to grease the bowl, just leave it be).

Dump half of dough each into a greased round 8 or 9″ cake pans that have been lightly sprinkled with corn meal. Cover loosely with greased plastic wrap. Then let it rise another hour.

Lightly sprinkle with more rosemary and coarse salt.

Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

As Krista says, “Cool on wire racks if you can stand it. We eat it almost right away.”

Consider yourself forewarned.

Makes 16 wedges.
Per wedge:
116 calories
293 mg sodium
21 g carbs
1 g fiber
3.3 g protein

Veronica’s Notes: I used 1 packet of quick-rise (also called instant, highly active, etc) yeast and did 30 minutes on the first rise and another 30 on the second–saves some time.  I let the dough rise in a 200 degree oven and turned it off as soon as the (metal) bowl was in there. And I used foil to cover the bowl and the pans (sprayed with oil) just to prevent any plastic melt-age.  I had problems with my bread sticking to the pans when I used olive oil so I greased them generously with shortening the second time.  They still stuck a little, but not nearly as bad.  Krista never has a problem with this so hopefully it’s just me.  And if you’re wondering why my salt looks so weird, I didn’t have any coarse salt so I used some leftover pretzel salt which is white instead of clearish.  Shut up and leave me alone.

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