Chicken Kiev with Butter Bean Mash
Indulge in the ultimate comfort food with this delicious Chicken Kiev with Butter Bean Mash! Tender, golden-crusted chicken breasts are stuffed with aromatic garlic and herb butter that melts into a luscious, flavorful center. Paired with a creamy butter bean mash, this dish offers a unique twist on classic accompaniments, combining hearty, protein-packed butter beans with silky double cream and a hint of olive oil for a smooth and satisfying side. Perfectly balancing crispy textures with velvety softness, this recipe is both indulgent and nourishing. Ideal for a family dinner or a special occasion, this irresistible combo is sure to impress your taste buds and your guests alike. Serve with a sprinkle of fresh parsley for a bright, elegant finish!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 100 grams Unsalted butter
- 2 cloves Garlic cloves
- 2 tablespoons Fresh parsley
- 100 grams Plain flour
- 2 large Eggs
- 150 grams Breadcrumbs
- 2 tablespoons Olive oil
- 800 grams Butter beans (canned, drained)
- 75 milliliters Double cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 milliliters Vegetable oil
Instructions
Start by preparing the garlic butter. In a small mixing bowl, combine the unsalted butter (softened), minced garlic cloves, finely chopped parsley, and a pinch of salt. Mix well to form a smooth, herby butter.
Shape the butter mixture into a small log using cling film. Wrap it tightly and place it in the freezer for about 15 minutes to firm up.
While the butter chills, prepare the chicken breasts. Using a sharp knife, make a pocket in each chicken breast by slicing into the side without cutting all the way through.
Once the butter is firm, slice it into smaller pieces and stuff each piece into the pocket of the chicken breasts. Seal each pocket with a toothpick or gently press the edges together.
Prepare the coating stations. Place the plain flour in one shallow dish, beat the eggs in a second dish, and add the breadcrumbs to a third dish.
Dust each stuffed chicken breast in the flour, dip it into the beaten eggs, and coat it thoroughly in breadcrumbs. Repeat this step for an extra-thick coating if desired.
In a large skillet, heat the vegetable oil over medium heat. Fry each chicken breast for about 4-5 minutes per side, until golden and crispy. Remove and transfer to a baking tray.
Preheat your oven to 190°C (375°F). Bake the fried chicken kievs in the preheated oven for about 15-20 minutes to ensure the chicken is cooked through.
While the chicken is baking, prepare the butter bean mash. In a medium saucepan, combine the drained butter beans, double cream, olive oil, salt, and black pepper. Heat over low to medium heat until warmed through.
Using a potato masher or hand blender, mash the mixture until smooth and creamy. Adjust seasoning with more salt or pepper as needed.
Remove the chicken kievs from the oven and let them rest for 5 minutes before serving.
To serve, place a generous portion of butter bean mash on each plate and top with a crispy chicken kiev. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
5962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.4 g | 480% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 116.3 g | ||
| Cholesterol | 1264 mg | 421% | |
| Sodium | 7474 mg | 325% | |
| Total Carbohydrate | 361.7 g | 132% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 17.4 g | ||
| Protein | 314.2 g | 628% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 625 mg | 48% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2822 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
