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Crunchy-crumb basil chicken kiev with roast potato salad
Crunchy-crumb basil chicken kiev with roast potato salad
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Elevate a classic dish with a new twist and delight your guests with a tasty roast potato salad.
Ingredients:
  • 4 chicken breast fillets
  • 150g tub Chunky Basil with Cashew and Parmesan Dip
  • 250.00 ml grated mozzarella
  • 62.50 ml plain flour
  • 187.50 ml cornflake crumbs
  • 800g desiree potatoes, unpeeled
  • 66.25 gm classic salad dressing
  • 50g baby rocket
  • 2 green onions, sliced
  • 40.00 ml small fresh dill sprigs
  • Fresh basil leaves, to serve
  • Steamed green beans, to serve
Instructions:
  • With a small knife, create a deep pocket along the thicker side of each chicken breast. Fill pockets with dip followed by mozzarella. Use toothpicks to seal the filling inside.
  • First, dust a plate with flour and season it with a touch of salt and pepper for flavor. Next, in a shallow bowl, beat the eggs until they are well mixed. Then, spread corn flake crumbs on a separate plate. Now, take each chicken piece, coat it with flour, shake off any extra, dip it in the egg, and then cover it thoroughly with breadcrumbs by pressing gently. Place each piece on a plate. Finally, cover the plate and refrigerate for 30 minutes to set the coating.
  • Place the potatoes in a large saucepan and cover them with water. Bring to a boil over high heat and cook for 12 to 15 minutes until just tender. Drain the potatoes, let them cool for 10 minutes, then roughly chop them.
  • Preheat your oven to 180C/160C fan-forced and prepare 2 baking trays by lining them with baking paper.
  • - Place potato on one tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. On the other tray, place the chicken and drizzle with the remaining oil. Bake both the potato and chicken in the oven for 40 to 45 minutes until the chicken is golden and fully cooked, remembering to toss the potato halfway through cooking. Once ready, remove the chicken from the oven and let it rest before serving.
  • Preheat oven to 220C/200C fan-forced. Roast potato for an additional 10 minutes until golden and tender. Transfer to a bowl and drizzle with dressing. Toss to coat. Add rocket, onion, and dill. Mix gently to combine.
  • Unskewer the toothpicks from the chicken and plate with a side of potato salad, fresh basil leaves, and beans.

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