Cheat’s Chicken Kiev

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Author: OcadoLife

Prep time: 10 mins

Cook time: 45 mins

Serves: 4

Chicken kiev is a delicious dish that goes through cycles of popularity,, and it’s undergoing one of its periodic revivals now. If you’re put off by the idea of stuffing chicken, don’t be, because chef, food stylist and food writer, Rosie Reynolds has made things easy. She uses garlic paste (plus a clove) in the butter sauce to add extra zing and cut precious prep time (she is after all the author of The Shortcut Cook). There’s also no fiddly stuffing involved, and she uses the easiest method ever for breadcrumbing, which also cuts down on washing up. If you prefer, you can oven-cook your chicken.This chicken kiev shows that cheating on technique doesn’t translate into being cheated of flavour.

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Ingredients Method

Ingredients

1 kg new potatoes
1 tbsp vegetable oil, plus extra to grease and for frying
4 chicken breasts
3 tbsp plain flour
200g breadcrumbs
1 tsp garlic powder
2 eggs, lightly beaten
100g salted butter, for the garlic butter
2 tbsp garlic paste, for the garlic butter
1 garlic clove, crushed (for the garlic butter)
30g flat-leaf parsley, chopped (for the garlic butter)
300g mixed cherry tomatoes, halved (for the tomato salad)
1 shallot, thinly sliced (for the tomato salad)
1 tbsp olive oil, for the tomato salad
1 tbsp red wine vinegar, for the tomato salad

Method

Step 1

Preheat the oven to 220°C/200°C fan/gas 7. Put the potatoes in a pan of water, bring to the boil; cook for 15 mins or until just tender. Drain and steam-dry for a few mins. Grease a baking tray with oil and add the potatoes. Gently crush them with a fork, then drizzle with 1tbsp oil, season and cook in the oven for 30 mins.

Step 2

Meanwhile, put 2 of the chicken breasts inside a strong sandwich bag and bash with a rolling pin to about 1cm thick. Transfer to a large, flat dish and repeat with the remaining chicken. Sprinkle the chicken with the flour and turn to coat.

Step 3

Set a wire rack over a large baking tray and set aside. Put the breadcrumbs into a bowl and add the garlic powder; season. Pour the egg all over the floured chicken and turn to coat. Lift each breast out and coat it in the breadcrumbs.

Step 4

Heat 1cm oil over a medium heat in a large high-sided frying pan. When the oil is hot, lower the breasts into the oil (you’ll probably have to do this in batches). Fry for 10 mins, turning halfway through. Put the cooked breasts on the wire rack and transfer to the oven to keep warm.

Step 5

Put the butter, garlic paste and crushed garlic into a small pan set over a low heat until the butter has melted. Remove from the heat and stir in the parsley. Put the tomatoes in a bowl, add a sprinkling of salt, the shallot, olive oil and vinegar; toss.