CHICKEN KIEV (Recipe)

Prep time: 15 min

Cook time: 15 min

Serves: 2

Chicken Kiev is one of those old favourites that everyone loves, especially the kids - this version is served with a smooth butter bean purée…

INGREDIENTS

2 x 75 g boneless, skinless chicken breasts

40 g unsalted butter, at room temperature

4 tbsp chopped parsley

2 cloves garlic, crushed

5 tbsp fresh white breadcrumbs

1 tbsp parmesan, freshly grated

1 tbsp plain flour, seasoned with salt and pepper

1 egg, beaten

1-2 tbsp vegetable oil

For the butter bean purée

1 tbsp olive oil

1 small onion, finely chopped

400 g tinned butter beans, drained

75 g mature cheddar cheese

Knob of butter

2 tbsp chopped coriander, (optional)

a few drops tabasco, or other hot chilli sauce

salt and black pepper

lemon wedges, and green salad, to serve

METHOD

1. Using a small knife horizontally cut a pocket into each chicken breast. Mix together the butter, parsley, garlic and plenty of salt and pepper. Spoon the mixture into the pocket of each chicken breast. Stir together the breadcrumbs and Parmesan. Dust the chicken breasts in the seasoned flour then the beaten egg and finally, roll in the breadcrumb mixture. Heat the vegetable oil in a large frying pan and cook the chicken for 5-6 minutes on each side until golden brown and cooked through.

2. To make the butter bean purée heat the olive oil in a small pan and cook the onion for 5 minutes until softened. Add the beans to the pan and cook gently for 2-3 minutes, stirring occasionally, until warmed through. Add the cheese to the pan with the butter stirring until melted. Using a hand blender, whiz the mixture until smooth and creamy. Stir in the coriander, if using, and add salt, pepper and Tabasco to taste. Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.