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!
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!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1 Kg Potatoes peeled
- 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 in my book
- 1 tsp Salt And Pepper to season
The Herb & Garlic Butter
- 4 Rashers Of Bacon fried until crisp then chopped up
- 7 Cloves Of Garlic crushed
- 1/2 A Bunch Of Fresh Flat-leaf Parsley
- 1 Sprigs Fresh Thyme leaves removed
- 1 Tsp Fresh Tarragon chopped - optional
- 250 grams Unsalted Butter, at room temperature
- 4 Skinless Chicken Breasts
- 1/3 cup Plain Flour
- 3 Large Free-range Eggs
- 200 grams Fresh Breadcrumbs
- 1 tbsp Olive Oil for frying
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To Make The Mash
- 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.
To Make The Herb & Garlic Butter
- Combine all ingredients in a bowl and mix well. Roll it into a cigar shape, wrap in baking and pop in the fridge.
To Make The Kiev
- 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.
- Slice 8 x 2cm disks from your herb butter cigar and place two pieces in each slit.
- 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.