Chicken Kyiv with Colcannon and Hazelnut-Dressed Tenderstem Broccoli
By M&S Food
Published on 21 August 2024
You can’t beat a classic chicken Kyiv. Give this homemade version a go, as featured in the cook off round of M&S’s Cooking with the Stars. Succulent chicken breasts are filled with a rich garlic and parsley butter and served with creamy colcannon mash and Tenderstem broccoli with roasted crunchy hazelnuts.
Time and servings
1 hr 30 minsTotal time
3Servings
45 minsPrep time
45 minsCooking time
Ingredients
- 100g unsalted butter, at room temperature
- 3 fat garlic cloves, roughly chopped
- 25g fresh parsley, leaves picked
- 570g pack M&S Oakham Gold Chicken Breast Fillets
- 3 eggs
- 100g plain flour
- 1 tsp sweet paprika
- 100g cook with M&S panko breadcrumbs
- 50g parmesan cheese, finely grated
- 1 litre vegetable oil for frying
- 4 tbsp olive oil
- 1 lemon, juice only
- 25g M&S Roasted Chopped Hazelnuts
- 350g pack M&S Tenderstem Broccoli, trimmed
- 1 small savoy cabbage, trimmed and finely sliced
- 450g pack M&S Buttery Mash Potato
Method
Step 1
Tip the butter, garlic, parsley leaves and seasoning into a small food processor and blend until combined.Step 2
Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. Repeat with the two other chicken breasts.Step 3
Spoon a little herb butter into each pocket (you’ll have some leftover to use later), leaving a little border of flesh so that the pocket seals shut. Gently press to flatten and reseal. Transfer to a lined baking sheet, cover and chill.Step 4
Meanwhile, set out 3 shallow bowls. Beat the eggs in one, mix the flour and paprika with seasoning in the second, and the panko breadcrumbs and parmesan in the third.Step 5
Heat the oven to 200°C/ 180°C fan/ gas 6. Remove the chicken from the fridge then roll each in the flour, then egg and finally the breadcrumbs, repeating the egg and breadcrumb stage so that each Kyiv has a double coating. Transfer to a lined baking tray.Step 6
Heat 2cm of oil in a large frying pan over a medium-high heat to 180°C. Fry the Kyivs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a clean lined baking tray and cook in the oven for 10-15 mins until cooked through.Step 7
Meanwhile, whisk 3 tbsp olive oil and lemon juice together in a medium bowl. Season and stir in the chopped hazelnuts.Step 8
Meanwhile, bring a large saucepan of salted water to the boil. Add the broccoli, cover and reduce the heat to a simmer. Cook for 3-4 mins, or until you can pierce the stem easily with a sharp knife.Drain the broccoli and tip into the bowl with the dressing. Toss the broccoli to coat in the dressing. Set aside.Step 9
Heat the remaining herb butter with the remaining 1 tbsp oil in a large frying pan until foaming. Add the cabbage and cook for 3-4 mins until softened. Season and remove from the heat.Step 10
Cook the mash according to pack instructions and stir through most of the cabbage to make the Colcannon.Step 11
Put a spoonful of Colcannon in the centre of each plate, top with a Kyiv and serve with the broccoli and remaining cabbage.