Cheat's Chicken Kiev

with Mash and Green Beans

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Trim the green beans. Peel and finely chop the garlic. Finely chop the parsley. Peel and chop the potatoes into bite-size pieces.

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2 Boil and mash potatoes

Add the potatoes to a pot of water with a large pinch of salt. Bring to a boil over a high heat and cook for 15-20 min until soft. Once soft, drain the potatoes and return them to the pan. Mash until smooth, slowly pouring in enough milk to reach the desired consistency. Season with salt and pepper and set aside, covered, until serving.

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3 Bread chicken

Meanwhile, add the flour, eggs and panko bread crumbs to three separate bowls. Beat the eggs. Season the flour with salt and pepper. Pat the chicken breasts dry and turn them in the seasoned flour, then dip them in the beaten eggs and finally coat them in the panko bread crumbs.

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4 Fry chicken

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the breaded chicken breasts and cook for 5-6 min on each side until golden. If the surface starts to brown too quickly, reduce the heat to low. (Option: you can finish cooking the chicken in the oven for 10 min.) 

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5 Boil green beans

Meanwhile, add the green beans to a pot with a pinch of salt and cover with boiling water. Cook the beans over a medium heat for 5 min until tender. Drain.

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6 Make garlic butter

Meanwhile, heat a second pot or pan over a medium-low heat with the butter and chopped garlic. Once melted, add the chopped parsley and cook for 1-2 min. Make sure not to burn the butter or garlic! Serve the breaded chicken alongside the mash and green beans. Drizzle everything with the garlic butter.

Tips for fussy eaters

Don't add the parsley to the butter but use it as a garnish instead, sparing any non-herb-enthusiasts!

Pro tip

Make sure not to burn the butter or garlic! Low and slow works best here...

Instead of stuffing chicken breasts with garlic butter, you'll be drizzling them with it!

Cooking Time: 40 min

Cals 1148 · Prot 66 · Carbs 113 · Fat 53

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
All purpose flour 30 Grams
Eggs 1 Piece
Panko bread crumbs 90 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

Garlic butter

Garlic cloves 4 Pieces
Fresh parsley 15 Grams
Salted butter 100 Grams

Mash

Potatoes 600 Grams
Full fat milk 100 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Side

Green beans 250 Grams

Instead of stuffing chicken breasts with garlic butter, you'll be drizzling them with it!

Cooking Time: 40 min

Cals 1148 · Prot 66 · Carbs 113 · Fat 53

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Trim the green beans. Peel and finely chop the garlic. Finely chop the parsley. Peel and chop the potatoes into bite-size pieces.

photo

2 Boil and mash potatoes

Add the potatoes to a pot of water with a large pinch of salt. Bring to a boil over a high heat and cook for 15-20 min until soft. Once soft, drain the potatoes and return them to the pan. Mash until smooth, slowly pouring in enough milk to reach the desired consistency. Season with salt and pepper and set aside, covered, until serving.

photo

3 Bread chicken

Meanwhile, add the flour, eggs and panko bread crumbs to three separate bowls. Beat the eggs. Season the flour with salt and pepper. Pat the chicken breasts dry and turn them in the seasoned flour, then dip them in the beaten eggs and finally coat them in the panko bread crumbs.

photo

4 Fry chicken

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the breaded chicken breasts and cook for 5-6 min on each side until golden. If the surface starts to brown too quickly, reduce the heat to low. (Option: you can finish cooking the chicken in the oven for 10 min.) 

photo

5 Boil green beans

Meanwhile, add the green beans to a pot with a pinch of salt and cover with boiling water. Cook the beans over a medium heat for 5 min until tender. Drain.

photo

6 Make garlic butter

Meanwhile, heat a second pot or pan over a medium-low heat with the butter and chopped garlic. Once melted, add the chopped parsley and cook for 1-2 min. Make sure not to burn the butter or garlic! Serve the breaded chicken alongside the mash and green beans. Drizzle everything with the garlic butter.

Tips for fussy eaters

Don't add the parsley to the butter but use it as a garnish instead, sparing any non-herb-enthusiasts!

Pro tip

Make sure not to burn the butter or garlic! Low and slow works best here...

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
All purpose flour 30 Grams
Eggs 1 Piece
Panko bread crumbs 90 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

Garlic butter

Garlic cloves 4 Pieces
Fresh parsley 15 Grams
Salted butter 100 Grams

Mash

Potatoes 600 Grams
Full fat milk 100 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Side

Green beans 250 Grams
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