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!
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 – scroll down for the recipe!
Homemade Chicken Kiev and Broccoli Mash
Crispy chicken Kiev with garlic butter filling, served with creamy broccoli mash.
4
servings28
minutes35
minutes450
kcal1
hour3
minutesKeep the screen of your device on
Ingredients
- Mash
1 kg potatoes [object Object]
1 head broccoli cut into pieces, use the stem here too, just cut it smaller
1/2 Butter as much or as little as you like, the more butter, better
1 tsp Salt and Pepper [object Object]
- The Herb & Garlic Butter
4 rashers of Bacon fried until crisp then chopped up
7 cloves of Garlic crushed
.5 a bunch of fresh flat leaf parsley
1 sprig fresh thyme leaves removed
1 tsp fresh Tarragon chopped (optional)
250 gram unsalted butter [object Object]
- Kiev
4 skinless Chicken breasts
1/3 cup plain Flour
3 large Eggs [object Object]
200 g fresh breadcrumbs
1 tbsp Olive oil [object Object]
Directions
- Add the potatoes and the broccoli stem to a large pot of salted cold water and bring to the boil over high heat.
- 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.
- Combine all ingredients in a bowl and mix well. Roll it into a cigar shape, wrap in baking and pop in the fridge.
- 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 where the tenderloin folds back. Be careful not to slice too deeply or you’ll lose all your butter when it cooks.
- Fold the tenderloin back over and secure with toothpicks or skewers.
- Preheat the oven to 180°C.
- Place the flour, eggs and breadcrumbs in separate bowls.
- Coat each Kiev in flour, then beaten egg and then in the breadcrumbs.
- Heat a frypan over medium heat and add enough olive oil to coat the base of the pan.
- Fry the Kiev’s until the crumbs are golden then pop in the oven for about 10 – 15 mins or until just cooked through.
- Serve with mashed potatoes and a simple green salad.
- 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!
- Cut an extra piece of butter for each person, melt in the microwave and serve with the chicken.
- 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.
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