Introducing a succulent chicken breast stuffed with herb butter and covered in a golden crumb. Sound familiar? It's the much-loved chicken kiev – cheat's style! It's baked instead of fried, and served with salad, chips and herbed mayo.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
mixed salad leaves
dill & parsley mayonnaise(ContainsEggMay be presentTree Nuts)
mustard cider dressing(ContainsSulphites)
Preheat the oven to 220°C/200°C fan-forced. Bring the butter to room temperature. Cut the sweet potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 30-35 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the chips are baking, finely chop the garlic (or use a garlic press). Finely chop the parsley. Cut the lemon into wedges. In a medium bowl, place the butter, garlic, parsley and a squeeze of lemon juice. Season with salt and pepper. Mash together with a fork, then set aside. Place your hand flat on top of a chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book, then spread with some of the garlic butter. Close the chicken, then repeat with the remaining chicken breasts.
In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko breadcrumbs with a pinch of salt and pepper. Carefully dip each piece of chicken in the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate. TIP: Be gentle when crumbing the chicken to keep the butter mixture inside!
Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken and cook until golden, 2-3 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. TIP: Some of the garlic butter will seep out, but don't worry, you can serve it on the side.
While the chicken is baking, halve the cherry tomatoes. Thinly slice the cucumber into half-moons. In a large bowl, add the cherry tomatoes, cucumber, mixed salad leaves and mustard cider dressing. Crumble over the fetta and toss to coat.
Divide the baked chicken kievs, sweet potato chips and salad between plates. Serve with the dill & parsley mayonnaise and remaining lemon wedges.