- 500ml/17fl oz vegetable oil, for deep frying
- 50g/1¾oz unsalted butter
- ½red chilli, finely chopped
- ½ garlic clove, crushed
- 1 tsp fresh parsley, chopped
- 1 tsp lemon juice
- 1 chicken breast
- 50g/1¾oz white breadcrumbs
- 50g/1¾oz flour, seasoned with salt and freshly ground black pepper
- 1 free-range egg, beaten
- 1 large potato, peeled and chopped
- 50g/1¾oz unsalted butter
- 2 tbsp cream
- 1 tsp fresh chives, chopped
- 50g/1¾oz grated cheddar cheese
- salt and freshly ground black pepper
- For the kiev, heat a deep, heavy-bottomed pan, one-third filled with vegetable oil, until a breadcrumb will sizzle gently in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
- In a bowl, mix the butter with the chilli, garlic, parsley, and lemon juice.
- Use a sharp knife to split the breast almost in half horizontally.
- Open the breast out and place between two sheets of greaseproof paper. Bash the chicken with a meat mallet (or a rolling pin) to flatten the meat.
- Place the butter mixture in the middle of the chicken. Fold over the meat so the butter is completely wrapped.
- Dredge the chicken kiev in the seasoned flour, then dip into the beaten egg and then roll the kiev carefully in breadcrumbs. Repeat the egg and breadcrumbs process.
- Carefully add the kiev to the hot oil and deep-fry for ten minutes. Remove from the oil and drain on kitchen towels.
- Meanwhile, for the herby mash, boil the potato until tender, drain and return to the warm pan.
- Add the butter, cream, chives and cheese to the pan and mash together well. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the kiev on a warmed plate. Slice open to release the melted butter and place a spoonful of herb mash beside.