Cheats Chicken Kiev . . Love a Kiev but cant be dealing with the faff…? This one is for you my friends! I love to serve this up with buttery mash and greens.
75g salted butter 3 large garlic cloves Handful of parsley
3 large potatoes Large knob of butter (50g) Dash of milk Pinch of salt
Tenderstem broccoli
Method: 1. Place each chicken breast between a large piece of parchment paper and bash with a rolling pin to flatten it out. 2. Prep 3 plates for the breadcrumbs, flour and beaten egg. Season the flour and breadcrumbs. Coat the chicken in the flour, then the egg, then the breadcrumbs. Ensure to press the breadcrumbs into the chicken. 3. You can either pan fry the chicken in a generous amount of olive oil on a medium heat until golden on each side. Or, brush the chicken with some oil on each side and air-fry or oven bake at 180c for around 15-20 minutes turning half way. 4. For the mash, peel, dice into chunks and boil with a generous amount of salt until they easily break apart with a knife. Drain and allow to steam dry in a colander for about 5 minutes. 5. If you have a ricer, pass the potatoes through it, you can also press the potatoes through a sieve for a super smooth consistency. Then mash the potato with a masher along with the butter, milk and a good pinch of salt. Once smooth, return the pan to the hob and beat with a spatula for a few minutes for a lovely silky consistency. 6. For the garlic butter, simply melt the butter in a pan, add the garlic and allow to simmer for 1-2 minutes, add the parsley and decant into a jug, serve straight away.
