Chicken Kiev and Buttery Mashed Potatoes | Recipe | Kitchen Stories

Ingredients

• Step 1/15 6 cloves garlic ½ flat leaf parsley Mince garlic and finely chop parsley
• 6 cloves garlic
• ½ flat leaf parsley
• Step 2/15 ½ softened butter Add garlic and parsley to softened butter and mix well
• ½ softened butter
• Step 3/15 Using cling film, roll the garlic butter into a sausage roughly 2cm in diameter
• Step 4/15 Place in freezer for at least half an hour
• Step 5/15 oil for frying Pre heat deep frier or 2cm oil in large frying pan to 170C and pre heat oven to 200C
• oil for frying
• Step 6/15 2 chicken breasts Insert a utility knife, lengthways into the centre of each chicken fillet, about 3/4 of the way though, creating a cavity large enough to insert the frozen garlic butter
• 2 chicken breasts
• Step 7/15 Cut the desired length of garlic butter from the pre prepared butter roll, and insert into the cavity, ensuring you leave enough space to close the open end of the cavity
• Step 8/15 ¼ flour Close the open end of the chicken breast and dust with the plain flour
• ¼ flour
• ½ breadcrumb
• 2 eggs
• Step 11/15 Set a large pan of water on the hob to boil on high heat, add a teaspoon of salt to the water
• Step 12/15 400 g potatoes Chop the potatoes into roughly 1 inch pieces
• 400 g potatoes
• Step 13/15 Add chopped potatoes to boiling water and reduce heat to medium high, cook for around 18 mins or until soft
• Step 14/15 Remove from heat and drain. Return potatoes to pan and allow to steam dry for about 30 seconds
• Step 15/15 ¼ butter salt for seasoning Add butter and mash until smooth. Taste and season as required
• ¼ butter
• salt for seasoning