Deconstructed chicken kiev (adapted to be nondairy by me, from BakedBree.com <—check out the great photos on this blog!)
baby Yukon Gold potatoes
1/2 stick dairy-free margarine, melted
4 slices of white bread
3 cloves garlic
1/4 cup fresh flat leaf parsley
salt and pepper
1 package of chicken tenders
1/2 pint grape tomatoes
a handful of black olives
zest of one lemon
1/2 cup block soy mozzarella cheese, cut into cubes
Toss some baby potatoes with olive oil and salt and pepper. Roast in a 400 degree oven, about 30 – 40 minutes.
While this is cooking, add the bread to the food processor and pulse until crumbed. Dump crumbs into bowl, then add garlic and parsely to processor bowl and pulse until chopped fine. Add the crumbs back to the bowl, pour in the melted margarine, and pulse again until it is all coated.
Press bread mixture onto the chicken tenders. Put the chicken into the oven with the potatoes and bake until cooked through, about 20 minutes.
Meanwhile, halve the tomatoes, and toss with the olives, zest of lemon, and a tablespoon of olive oil, salt and pepper, and some chopped parsley. Add the soy cheese and set aside.
Arrange everything to your liking on a lovely plate.