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 andTabasco
to taste. Spoon the purée onto serving plates and top with the chicken Kiev . Serve with lemon
wedges and crisp green salad.
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