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Chicken kiev with mashed potato
Chicken kiev with mashed potato
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate your dishes with chive butter for a delicious twist. Try it in crispy chicken Kiev with creamy mashed potatoes for a delectable meal.
Ingredients:
  • 100g (1 1/4 cups) coarse breadcrumbs, made from day-old bread
  • 20.00 ml dried oregano leaves
  • Salt and freshly ground black pepper
  • 4 single (about 200g each) chicken breast fillets, excess fat trimmed
  • 20.00 ml chopped fresh chives
  • Plain flour, to dust
  • 1 egg white, lightly whisked
  • Steamed carrots, to serve
  • Steamed green beans, to serve
  • 30g (1 1/2 tbsp) butter, at room temperature
  • 40.00 ml chopped fresh chives
  • 2 garlic cloves, crushed
  • 750g even-sized sebago (brushed) potatoes, scrubbed
  • 125ml (1/2 cup) hot reduced-fat milk
  • Salt and freshly ground pepper, to season
Instructions:
  • Preheat your oven to 180°C and prepare a baking tray with non-stick baking paper.
  • Mix butter, chives, garlic, salt, and pepper in a bowl. Form into a 6cm log on non-stick baking paper. Chill in the freezer for 20 minutes until firm.
  • Spread breadcrumbs on a baking tray and bake in a preheated oven until golden and crisp, about 10 minutes. Then transfer to a shallow bowl, mix in oregano, and season with salt and pepper before setting aside.
  • For creamy mashed potatoes, add unpeeled potatoes to a saucepan and cover with cold water. Boil over high heat, then simmer gently for 30 minutes until tender.
  • Pound each chicken fillet to 4mm thickness by placing it between 2 sheets of plastic wrap and gently using a meat mallet or rolling pin.
  • Cut the chive butter lengthways into quarters. Spread a quarter of the chive butter on a narrow end of a chicken fillet, add 1 teaspoon of chives, then roll up the fillet keeping the butter inside. Repeat with the rest of the chicken, butter, and chives. Place on a plate and serve.
  • Prepare three stations: one with flour, another with egg white, and the last one with breadcrumbs. Thoroughly coat the chicken rolls in flour, then dip them in egg white, followed by breadcrumbs. Arrange the coated rolls on a baking tray lined with parchment paper. Bake in a preheated oven for 25 minutes, or until perfectly cooked.
  • - Drain potatoes, allowing them to cool for 5 minutes. Peel and return to the pan. Mash with a potato masher until smooth. Mix in half of the hot milk using a wooden spoon. Gradually incorporate the remaining milk, season with salt and pepper. Serve with sliced chicken and vegetables.

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