Ingredients

• 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

Directions

• 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.