Chicken kiev mindful chef

Updated at: Thu, 17 Aug 2023 08:02:09 GMT

Step 1

Cooking Instructions

Step 2

Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Peel the potatoes and cut into cubes. Place into a saucepan and cover with lightly salted boiling water. Simmer for 15-20 mins, until softened, then drain and mash with the mustard, sea salt and black pepper.

Step 3

Make the kiev filling. Finely chop the parsley and garlic, then mix in a small bowl with 1 tbsp olive oil. Season with sea salt and black pepper; set aside.

Step 4

Place the cornflour and chicken in a large bowl; mix carefully, until coated. Heat a large non-stick frying pan with 1 tbsp oil on a medium-high heat, then add the coated chicken. Cook for 3 mins on each side, until turning golden.

Step 5

Transfer the chicken to an ovenproof dish. Using a fork to hold it, carefully make a 1-2cm-deep cut lengthways down the top of each chicken breast, creating a small pocket. Use a spoon to stuff each breast with the kiev filling. Bake for 15-20 mins, until cooked through. Check the chicken is cooked by cutting into a thick section; the flesh should be white and the juices running clear. Cook for longer if necessary.

Step 6

Prick the tomatoes with a fork, then place in an ovenproof dish and mix with the vinegar and 1 tsp oil. Roast for 7-9 mins, until soft.

Step 7

Trim the beans. Fill a pan with boiling water, add the beans and boil for 3-4 mins, until cooked. Drain.

Step 8

Serve the mash with the chicken kievs, beans and tomatoes. Drizzle the tomatoes with the hot vinegar from the dish.

Step 9

Ingredients

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