Chicken Kiev and Buttery Mashed Potatoes

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• 6 cloves garlic
• ½ flat leaf parsley

Mince garlic and finely chop parsley

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• ½ softened butter

Add garlic and parsley to softened butter and mix well

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Using cling film, roll the garlic butter into a sausage roughly 2cm in diameter

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Place in freezer for at least half an hour

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• oil for frying

Pre heat deep frier or 2cm oil in large frying pan to 170C and pre heat oven to 200C

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• 2 chicken breasts

Insert a utility knife, lengthways into the centre of each chicken fillet, about 3/4 of the way though, creating a cavity large enough to insert the frozen garlic butter

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Cut the desired length of garlic butter from the pre prepared butter roll, and insert into the cavity, ensuring you leave enough space to close the open end of the cavity

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• ¼ flour

Close the open end of the chicken breast and dust with the plain flour

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• ½ breadcrumb
• 2 eggs

Beat the eggs in a large bowl. Place breadcrumbs in a separate large bowl. Coat each breast in the beaten eggs and then coat in breadcrumbs, repeating this process for a second coat and then do the same to the second breast

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Place the breast gently in the deep fried for 2 mins, until golden brown, or 2 mins each side if pan frying, then remove from frier and place in a roasting tray and in the pre heated oven for 20-25. Meanwhile prepare the buttery mashed potatoes

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Set a large pan of water on the hob to boil on high heat, add a teaspoon of salt to the water

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• 400 g potatoes

Chop the potatoes into roughly 1 inch pieces

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Add chopped potatoes to boiling water and reduce heat to medium high, cook for around 18 mins or until soft

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Remove from heat and drain. Return potatoes to pan and allow to steam dry for about 30 seconds

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• ¼ butter
• salt for seasoning

Add butter and mash until smooth. Taste and season as required