Mac's Kitchen - Chicken Kiev with Mashed Potato Recipe

Chicken Kiev with Mashed Potato

Description:
Chicken Kiev is a dish of boneless chicken breast pounded and rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Supreme. As its popularity has spread internationally, various seasonings have been added to the butter.


Date Added:	July 20, 2008
Category:	Chicken
Serves:	4
Prep. Time:	60 mins

Ingredients:

100g (11/4 cups)breadcrumbs
1 tbs dried oregano leaves
Salt & freshly ground black pepper
4 small single (about 200g each) chicken breast fillets,excess fat trimmed
1 tbs chopped fresh chives (szczypiorek)
Plain flour, to dust
1 egg white, lightly whisked
Steamed carrots and green beans, to serve

Chive Butter
60g (3 tbs) butter, at room temperature
3 tbs chopped fresh chives
4 garlic cloves, crushed
1 tsp Salt & freshly ground black pepper

Mashed Potato
750g even-sized potatoes
125ml (1/2 cup) hot reduced-fat milk
Salt & freshly ground pepper

Directions:

Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
To make chive butter, combine butter, chives, garlic, salt and pepper in a bowl. Spoon onto a piece of non-stick baking paper and shape into a 6cm log. Roll up firmly in paper and place in freezer for 20 minutes or until firm.
Meanwhile, spread the breadcrumbs over a baking tray and bake in preheated oven for 10 minutes or until golden and crisp. Transfer to a shallow bowl and stir in the oregano. Season with salt and pepper. Set aside.
To make mashed potato, place unpeeled potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high and gently boil, uncovered, for 30 minutes or until soft.
While the potatoes are cooking, place a chicken fillet between 2 sheets of plastic wrap and use the flat side of a meat mallet or a rolling pin to pound gently until 4mm thick (make rethre are no holes). Repeat with the remaining chicken fillets.
Unwrap the chive butter and cut lengthways into quarters. Place a piece of chive butter along a narrow end of a chicken fillet, sprinkle with 1 tsp of the chives, and roll up the fillet, folding in the sides, to enclose the butter. Place on a plate and repeat with remaining chicken, butter and chives.
Place flour, egg white and breadcrumbs in separate shallow bowls. Roll chicken rolls in flour to coat and brush off any excess flour. Dip rolls in egg white and then breadcrumbs to coat evenly. Place on lined baking tray. Bake in preheated oven for 25 minutes or until just cooked through.
Drain potatoes. Set aside for 5 minutes to cool slightly. Peel and return to pan. Use a potato masher to mash until smooth. Add half the hot milk and use a wooden spoon to beat until combined. Beat in remaining milk and season with salt and pepper. Serve with sliced chicken and vegetables.

Rating: (2)

Added On: July 20, 2008