Things I have been cooking lately #102: Chicken kiev with broccoli mash

I was lucky enough to get a bunch of cookery books for Christmas. Clearly people know me well. So I have been cooking up a storm in the Christmas/New Year break. This recipe comes from the latest book in my Jamie Oliver collection, Jamie’s Comfort Food, which was a gift from my in-laws. Mr O and I had this for our New Year’s Eve dinner and it was delicious and a lot less fiddly than you think.

Chicken kiev with broccoli mash

Adapted from Jamie’s Comfort Food

100g pancetta lardons
olive oil
4 skinless chicken breasts
3 tablespoons of plain flour
2 large eggs
150g fresh, white breadcrumbs
Vegetable oil
2 large handfuls of baby spinach
2 lemons

Butter

4 cloves of garlic
1/2 bunch of fresh, flat leaf parsley
4 knobs of butter (at room temperature)
A pinch of cayenne pepper

Broccoli mash

800g potatoes
1 head of broccoli
1 knob of butter

Fry the pancetta in a pan over a medium heat with a splash of olive oil until crispy. Remove from the pan and set aside. Preheat your oven to 180 C.

For the butter, peel and crush the garlic then finely chop with the parsley. Mix into the butter with the cayenne pepper. Divide into four log shapes and place in the fridge to firm up.

Beat the eggs and pour onto a small plate. Also set up separate plates with the flour (mixed with a little salt and pepper) and breadcrumbs.

Take each chicken breast and pull back the loose fillet on the back. Put your knife in in the opposite direction and slice to create a long pocket. Open up the pocket with your fingers and push one of the logs of butter into the pocket. The push in a quarter of the bacon. Fold back and seal the chicken to completely enclose the filling. If you are worried about it coming out you can secure it with a couple of toothpicks.

Take each chicken breast and lightly coat with the flour mixture. Then dip in the egg, shaking off any excess and finally dip in the breadcrumbs, patting them on until you have a thin even coating.

Shallow fry the chicken breasts in 2cm of vegetable oil for a couple of minutes on each side until they are golden.

While this is on the go, peel your potatoes and chop them into chunks. Also chop the top leafy bit of the head of broccoli into chunks. Put the potatoes on to boil in salted water for fifteen minutes. When the potatoes have eight minutes to go, add the broccoli.

Put the chicken breasts on a baking tray and bake in the preheated oven for 10 minutes.

When the potatoes and broccoli are done, drain and then leave to steam dry. Mash with a knob of butter and a little salt and pepper. Divide the mash into four and put onto plates. Add a chicken kiev to each plate. Lightly dress the spinach leaves with a little olive oil and lemon juice and then sprinkle onto the plate to garnish.

Serves 4

chicken kiev

13 Comments

  1. Ema Jones

    Deadly chicken. Yummz!
    Try it with Peanut Dip
    http://bit.ly/1AZC0Qn

    1. Abbi

      Sounds delicious but I would have to make it for just me. My husband hates anything even vaguely related to peanut butter.

      1. Ema Jones

        You must pamper yourself with your favs too. Do try!
        I have another sauce which your hubby would love.
        Fire Roasted Tomato Sauce
        http://bit.ly/1ADCSsD

        1. Abbi

          Oh I definitely do. He doesn’t like any desserts or sweet things and I make them for me all the time! 🙂

          1. Ema Jones

            That’s nice. It’s important to love yourself too.

  2. Feed me, Seymour!

  3. Lucky I just had a big meal. This one sounds just so appetizing!

    1. Abbi

      It was so satisfying. I want to try it with a different filling next time.

  4. I need to try making that broccoli mash, that looks delicious!

    1. Abbi

      I’ve made it as a side with some other dishes and it works brilliantly. The broccoli really elevates the potatoes without overpowering them.

      1. I will have to try it, I love broccoli anything. Good idea!

  5. Broccoli mash sounds good!

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