recipes
Chicken pistachio Kiev pockets with mashed potatoes
2022-01-29
Ingredients
For the chicken
- 2 chicken breasts
- 4 tbsp. buttery spread (ICBINB)
- 1 tsp minced garlic paste
- 2 tbsp. chopped parsley
- 1 tsp fresh thyme leaves
- Zest ½ lemon
- 100 chopped pistachios
- 3 tbsp. plain flour for dusting (Lamb brand)
- 2 eggs, beaten (Le Naturelle)
- 1 packet breadcrumbs (Tipiak)
- 100 g finely crushed pistachios
- Extra butter for cooking
You will also need
- 2 potatoes, peeled and diced
- 2 tbsp. buttery spread (ICBINB)
- 4 tbsp. fresh milk
- 2 tbsp. grated parmesan cheese
Method
Mix together the 4 tbsp. of buttery spread with the garlic paste, parsley, thyme, lemon zest, pistachios, season with salt and pepper. Hold the chicken breast flat on a flat surface and cut into thin slices, length wise. Mix the bread crumbs with the crushed pistachios and season with salt and pepper. Place a knob of pistachio butter onto each chicken slice and roll. Roll the chicken pieces in the flour, dip in egg and coat with the bread crumbs. Fry the Kiev in the extra buttery spread till golden and crispy.
Meanwhile, cook the potatoes in a pan of salted boiling water till soft. Remove from water and peel potatoes while still hot. Mash with a fork, season with salt and pepper, stir in the butter and enough milk to make a soft and fluffy mash potatoes. Pipe the potatoes onto serving plates and serve accompanied with the chicken Kievs.
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