Recipe by English_Rose
Chicken Kiev is one of those old favourites that everyone loves, especially the kids - this version is served with a smooth butter bean purée.
- 2 (170.09 g) boneless skinless chicken breasts
- 42.52 g unsalted butter, at room temperature
- 59.16 ml fresh parsley, chopped
- 2 garlic cloves, crushed
- 946.36-1182.95 ml fresh white breadcrumbs
- 14.79 ml parmesan cheese, freshly grated
- 14.79 ml plain flour, seasoned with salt and pepper
- 1 egg, beaten
- 14.79-29.58 ml vegetable oil
For the butter bean mash
- 14.79 ml olive oil
- 1 small onion, finely chopped
- 396.89 g can butter beans, drained
- 85.04 g sharp cheddar cheese or 85.04 g gruyere, finely diced
- 14.79 ml butter
- 29.58 ml chopped cilantro (optional)
- 0.19 ml Tabasco sauce or 0.19 ml other hot chili sauce
- salt and pepper
- lemon wedge, and
- green salad, to serve
Directions See How It's Made
- 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.
- 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 cilantro, 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.