Homemade Chicken Kiev and Broccoli Mash
Last weekend I had good old Jamie Oliver playing in the background and he cooked the most delicious looking Chicken Kiev and mashed potatoes with broccoli that I just had to cook it myself!
Method
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Add the potatoes and the broccoli stem to a large pot of salted cold water and bring to the boil over high heat.
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Cook for 15 mins then add the broccoli. Cook for a further 10 mins or until the potatoes are cooked through, drain well. Use a masher or potato ricer to mash the potatoes then add as little or as much butter as you want.
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Combine all ingredients in a bowl and mix well. Roll it into a cigar shape, wrap in baking and pop in the fridge.
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Lay a chicken breast out on a board and peel back the tenderloin. Find the thickest part of the breast and cut a slit for the butter. Aim to make this cut were the tenderloin folds back. Be careful not to slice too deeply or you'll lose all your butter when it cooks.
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Slice 8 x 2cm disks from your herb butter cigar and place two pieces in each slit.
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Fold the tenderloin back over and secure with toothpicks or skewers.
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Preheat the oven to 180°C.
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Place the flour, eggs and breadcrumbs in separate bowls.
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Coat each Kiev in flour, then beaten egg and then in the breadcrumbs.
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Heat a frypan over medium heat and add enough olive oil to coat the base of the pan.
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Fry the Kiev's until the crumbs are golden then pop in the oven for about 10 - 15 mins or until just cooked through.
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Serve with mashed potatoes and a simple green salad.
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If your chicken breasts are on the small side grab an extra piece of chicken to lay over the slit and secure it with toothpicks for a little added security. No one wants all that buttery, herby goodness seeping out!
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Cut an extra piece of butter for each person, melt in the microwave and serve with the chicken.
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You can also spray or drizzle the kievs with olive oil and bake in the oven for about 40 mins if you would prefer not to fry them.
This recipe makes enough garlic and herb butter for two serves of this, keep it in the fridge for a week to melt over steak or use in garlic bread. It’s fantastic! You can also freeze the butter for another time.
If you have a local butcher that is happy with special orders then ask them to cut a chicken breast and leave the drumstick on, it super delicious and looks awesome!
So, here goes!
