Chicken Kiev with Crispy Potatoes

Ingredients

• 100g unsalted butter, softened
• 3 garlic cloves, finely grated
• 15g flat-leaf parsley, finely chopped
• 1 tsp lemon zest
• 4 chicken breasts, prepared with pockets
• 100g plain flour
• 2 large eggs, beaten
• 120g breadcrumbs
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper, to season
• 800g new potatoes, halved if large
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped (optional)
• 200g frozen peas, to serve

Method

1. Make the garlic butter: combine the softened butter, grated garlic, chopped parsley and lemon zest in a bowl, shape into a log on cling film and chill until firm — cold and spreadable but not runny, about 30 minutes in the fridge.
2. Prepare the chicken: cut a deep pocket into each breast (or butterfly), push a generous knob of the chilled garlic butter inside and press the opening closed. Season the outside, then dust in flour, dip into beaten egg, and coat thoroughly in breadcrumbs to form an even, well-sealed crust.
3. Heat the oven to 200°C (fan 180°C). Parboil the new potatoes in well-salted water for 8–10 minutes until just tender at the tip of a knife, drain thoroughly and let them steam-dry for a minute. Toss with olive oil, rosemary and seasoning, then spread on a baking tray.
4. Heat the vegetable oil in a large frying pan over medium-high heat and shallow-fry the crumbed chicken for 2–3 minutes per side, until the crust is deep golden and set — they shouldn't be cooked through at this stage. Transfer onto the tray with the potatoes.
5. Roast everything for 20–25 minutes, until the potatoes are crisp and golden and the chicken reaches 75°C internally. When you cut into a Kiev the butter should gush slightly but stay glossy, not greasy.
6. Rest the chicken for 3–4 minutes so the juices settle. While it rests, steam the peas for 2–3 minutes until bright green and tender.
7. Plate up with the crispy potatoes and a mound of peas alongside, finishing with a squeeze of lemon and a scatter of parsley. Cut into the Kiev at the table for the full molten-butter payoff.