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Homemade Chicken Kiev

Name: Homemade Chicken Kiev
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 2 Chicken Breasts; 1 Tbsp Plain Flour; 1 Egg, Beaten; 40g Panko Breadcrumbs; 200g Baby Potatoes; 120g Asparagus; A few drops of Balsamic syrup vinegar; FOR THE GARLIC BUTTER; 1 Tbsp Butter, at room temperature; 2 Garlic Cloves, crushed; 2 Tbsp Parsley, chopped

Garlicky, buttery and oozing with flavour, we think our oh-so-crispy chicken Kiev is much tastier and lighter than any you'll ever buy readymade. We've amped up the crisp factor by using an air fryer. Chicken is a great way to meet your daily protein requirements, and the new potatoes, panko, asparagus, garlic and parsley all provide gut-friendly fibre. This recipe is featured in our brand new book; "The 30-Day Diet"

Preparation Time	10mins
Cooking Time	15mins
Level	medium
Serves	2
Bites	0.5

Ingredients

2 Chicken Breasts

1 Tbsp Plain Flour

1 Egg, Beaten

40g Panko Breadcrumbs

200g Baby Potatoes

120g Asparagus

A few drops of Balsamic syrup vinegar

FOR THE GARLIC BUTTER

1 Tbsp Butter, at room temperature

2 Garlic Cloves, crushed

2 Tbsp Parsley, chopped

Method

To make the garlic butter, combine the butter, garlic and parsley in a bowl and mix well. Shape into a cylinder and wrap tightly in cling film. Freeze for 15 minutes, or until frozen.

With a sharp knife, cut a horizontal slit in the side of each chicken breast to make a deep pocket. Cut the frozen garlic butter in half and place one piece in each chicken pocket. Sift the flour into a bowl and season with salt and pepper.

Beat the egg in a separate bowl, and tip the breadcrumbs into a third bowl.

Dust the chicken breasts with the seasoned flour, shaking off any excess, and then dip them into the beaten egg before rolling them in the breadcrumbs until coated all over.

Preheat the air fryer to 200°C. Lightly spray the coated chicken breasts with oil and place in the air fryer basket, with a little space between them. Cook, turning halfway through, for 10-15 minutes, or until crisp and golden brown and cooked right through.

Remove from the air fryer and leave to rest for 5 minutes.

While the chicken is cooking, cook the potatoes in a pan of boiling water for 15 minutes until tender, then drain.

Lightly spray the asparagus with oil and season with salt and pepper. Cook, turning occasionally, in a preheated griddle pan set over a medium-high heat for 6-8 minutes, or until tender and slightly charred.

Drizzle the asparagus with balsamic vinegar and serve with the chicken Kiev and new potatoes.

If you don’t have an air fryer, you can cook the chicken in a preheated oven at 200°C (gas mark 6) for 20-25