Chicken Kiev with Parsley Infused Potato Mash and Mixed Tomatoes

Even though the dish is called Chicken Kiev, it probably originates in France. The dish most likely draws its influence from the famous Cordon bleu, where meat (commonly veal) is woven around cheese and ham and then rolled in breadcrumbs and pan-fried. The Russian elite hired French chefs and sent Russian chefs to study the fine art of French cuisine and so the recipe eventually found its way to Russia.

Chicken Kiev differs from Cordon bleu in that it uses chicken (which explains the name) and the chicken is filled with garlic butter before it is rolled in the breadcrumbs. Chicken Kiev was extremely popular in restaurants during the 70's, however, its fate was sealed when Marks and Spencer began mass-producing the dish for their chain of stores. With that, Chicken Kiev mania died out and was soon forgotten.

Maybe it's time to bring Chicken Kiev back -  it cannot be anything else than delicious. Chicken breasts filled with garlic butter, I mean, how can this fail?! It's going to be awesome.


Chicken Kiev with Parsley Infused Potato Mash and Mixed Tomatoes 
6 Servings


6 chicken breasts
100 g butter
2 tbsp parsley
1/2 red chili
4 cloves garlic
Salt and pepper


Flour
3 egg
Breadcrumbs
Garlic salt and pepper


1 kg potatoes
75 g butter
3 tbsp garlic oil
Handful parsley
75 ml milk
Salt and pepper






Begin by preparing the garlic butter. Mix the garlic, parsley, chili, salt and pepper with the soft butter.




Roll the butter in aluminum foil.




Roll the butter into a caramel shape, twist the ends and place in the freezer for half an hour.




Cut a small pocket into the thickest part of the chicken breasts.

Stuff a plump knob of butter into the pocket.




Then fold the the upper layer of the breast over the pocket.




Roll the chicken breast in flavored flour, brush off the excess flour and dip into the eggs. 

Roll the breast in the breadcrumbs and make sure they're evenly coated in crunch.




Easy - right?




Heat the oil in a pan to 150°C. Fry the chicken breasts for two minutes on each side. You need quite a bit of oil because you need to partially deep-fry the chicken breasts (2 cm is a good rule of thumb).




Heat the oven to 180°C. Put the breasts into an ovenproof dish and bake for 10-12 minutes.




Peel and boil the potatoes in salted water. When the potatoes are cooked, pour the water away and mash, adding the butter, garlic oil, milk, parsley, salt and pepper as you go along.




Garnish with a bit of fresh parsley.




We drank this 2009 Baron de Ley Reserva with the food. The wine comes from Spain is made from 100%  tempranillo grapes. Fantastic and balanced red wine delivering a long and soft aftertaste. 

Looks delicious! The chicken wonderfully tender.



Arrange on the plate - mashed potatoes, chicken breast and mixed tomatoes. An absolute feast!


The never-ending feast!