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 large pot of water with a 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 with the milk. Mash until smooth, season with salt and pepper and set aside, covered, until serving.

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3 Bread chicken

Meanwhile, add the all-purpose flour, eggs and panko breadcrumbs 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 egg 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 olive 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.) Reserve the pan and wipe clean.

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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, return the reserved pan to a medium-low heat with the butter and chopped garlic. Once melted, add the chopped parsley and cook for 2 min. 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

Fry the breaded chicken breast in vegetable or sunflower oil for a crisper finish!

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

Cooking Time: 40 min

Cals 949 · Prot 58.4 · Carbs 80.9 · Fat 43.4

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
All purpose flour 30.00 Grams
Eggs 1.00 Pieces
Panko bread crumbs 60.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Olive oil 2.00 Tbsp

Garlic butter

Garlic cloves 3.00 Pieces
Fresh parsley 10.00 Grams
Salted butter 80.00 Grams

Mash

Potatoes 600.00 Grams
Salt 0.75 Tsp
Full fat milk 100.00 ML
Black pepper 0.25 Tsp

Side

Green beans 250.00 Grams

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

Cooking Time: 40 min

Cals 949 · Prot 58.4 · Carbs 80.9 · Fat 43.4

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 large pot of water with a 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 with the milk. Mash until smooth, season with salt and pepper and set aside, covered, until serving.

photo

3 Bread chicken

Meanwhile, add the all-purpose flour, eggs and panko breadcrumbs 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 egg and finally coat them in the panko bread crumbs.

photo

4 Fry chicken

Heat a non-stick pan over a medium heat with olive 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.) Reserve the pan and wipe clean.

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, return the reserved pan to a medium-low heat with the butter and chopped garlic. Once melted, add the chopped parsley and cook for 2 min. 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

Fry the breaded chicken breast in vegetable or sunflower oil for a crisper finish!

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
All purpose flour 30.00 Grams
Eggs 1.00 Pieces
Panko bread crumbs 60.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Olive oil 2.00 Tbsp

Garlic butter

Garlic cloves 3.00 Pieces
Fresh parsley 10.00 Grams
Salted butter 80.00 Grams

Mash

Potatoes 600.00 Grams
Salt 0.75 Tsp
Full fat milk 100.00 ML
Black pepper 0.25 Tsp

Side

Green beans 250.00 Grams
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