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
4 skinless chicken breasts
3 tablespoons of plain flour
2 large eggs
150g fresh, white breadcrumbs
2 large handfuls of baby spinach
4 cloves of garlic
1/2 bunch of fresh, flat leaf parsley
4 knobs of butter (at room temperature)
A pinch of cayenne pepper
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.