I struggle thinking of midweek meals that don’t take forever to prepare and cook. After work, I can’t stand the thought of coming home and cooking something intricate, especially after cooking all day! Tom has been hankering for a chicken kiev for a while so I thought they would be an easy thing to prepare at work and then cook at home. They were so simple and didn’t take long to chuck together at all. It is definitely a dish I would make again as it tasted amazing and was great to prep it beforehand and just shove it in the oven! I served mine with salad, lemon, parsley and garlic mayo and some roasted baby potaotes.
Prep time: 10 minutes.
Cooking time: 40 minutes.
- 1 chicken breast per person.
- Garlic butter (blend garlic, parsley and butter together) – I used about 40g per breast, but it’s entirely down to personal taste.
- Herby breadcrumbs (blend parsley, 1 tsp pesto, handful of cheese and bread slices) – again, no specific amount, just as much as you need to coat the chicken breast.
- 1 whole egg.
- 400g baby potatoes, halved.
- Half a bulb of garlic.
- Pre-heat the oven to 180 degrees. Put a roasting tin in the oven to heat up with some oil in ready for the potatoes.
- Butterfly the chicken breast and stuff with the garlic butter.
- Whisk the egg up and coat the chicken breast in and then place in the breadcrumbs, ensuring all the breast is covered.
- Place the potatoes in a large saucepan and bring to the boil. When they’re cooked, drain and remove the roasting tin from the oven. Pour the potatoes in and coat with the oil.
- Place the chicken on a baking tray and cook in the oven for 30 minutes.
- Serve with the mayo and salad.