Description

Add chive butter to your cooking repertoire to add a flavour boost to many recipes. It tastes fantastic in this main meal idea of crunchy chicken kiev and smooth mashed potato.

Ingredients

  • 100g (11/4 cups) coarse breadcrumbs
  • made from day-old bread
  • 1 tablespoon dried oregano leaves
  • Salt and freshly ground black pepper
  • 4 single (about 200g each) chicken breast fillets,
  • excess fat trimmed
  • 1 tablespoon chopped fresh chives
  • Plain flour, to dust
  • 1 egg white, lightly whisked
  • Steamed carrots and green beans, to serve
  • 30g (1 1/2 tablespoons) butter, at room temperature
  • 2 tablespoons chopped fresh chives
  • 2 garlic cloves, crushed
  • Salt and freshly ground black pepper
  • 750g even-sized sebago (brushed) potatoes, scrubbed
  • 125ml (1/2 cup) hot reduced-fat milk
  • Salt and freshly ground pepper, to season

Instructions

  1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Repeat with the remaining chicken fillets.
  6. 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 teaspoon 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.
  7. 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.
  8. 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.