Chicken Kiev With Butter Bean Mash

By English_Rose on May 28, 2007

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    1. 2 (3 ounce) boneless skinless chicken breasts
    2. 1 1/2 ounces unsalted butter, at room temperature
    3. 4 tablespoons fresh parsley, chopped
    4. 2 garlic cloves, crushed
    5. 4 -5 cups fresh white breadcrumbs
    6. 1 tablespoon parmesan cheese, freshly grated
    7. 1 tablespoon plain flour, seasoned with salt and pepper
    8. 1 egg, beaten
    9. 1 -2 tablespoon vegetable oil

    For the butter bean mash

    1. 1 tablespoon olive oil
    2. 1 small onion, finely chopped
    3. 1 (14 ounce) cans butter beans, drained
    4. 3 ounces sharp cheddar cheese or 3 ounces gruyere, finely diced
    5. 1 tablespoon butter
    6. 2 tablespoons chopped cilantro (optional)
    7. 3 drops Tabasco sauce or 3 drops other hot chili sauce
    8. salt and pepper
    9. lemon wedge, and
    10. green salad, to serve


  1. Using a small knife, horizontally cut a pocket into each chicken breast.
  2. Mix together the butter, parsley, garlic and plenty of salt and pepper. Spoon the mixture into the pocket of each chicken breast.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.