1 kg maris piper potatoes, peeled and cut into 2 cm chunks
A splash of milk
Salt and pepper
Make the garlic butter by mixing together the garlic, parsley and butter. Season well with salt and pepper.
Place the butter, in a line on a piece of cling film. Roll it up into a sausage shape, twisting the ends tightly, then place in the freezer for 1 hour or overnight.
Remove the mini fillet from the chicken breast then cut a pocket in the thickest part of the breast. Place the mini fillets between two sheets of cling film and use a rolling pin to bash it out so it is an even thickness. You do not want it too thin!
Remove the butter from the freezer and cut it into 8 discs.
Pre heat the oven to 180C.
Place two discs in each of the pockets in the chicken breast. Now tuck the mini fillet into the pocket so that it covers the hole and seals the butter in.
Place the flour on a plate and then coat each chicken breast in it. Then dip them in the beaten egg, followed by the breadcrumbs. Place it back into the egg and finally into the breadcrumbs once more.
Fry in 3cm of hot oil until golden brown all over , turning them occasionally, then place in a preheated oven at 190C for 10-15mins.
Whilst the Kiev’s are cooking, boil the potatoes in salted water until tender, drain then mash together with the butter, salt and pepper. Add a splash of milk to loosen.
Boil the peas in salted water for 3 minutes then drain. Stir in the butter and season.
Serve the Kiev straight form the oven with mash and peas.
If you try this delicious dish, don't forget to send us a photo!