
Ainsley Harriott
from
Ainsley's Meals in Minutes
Chicken Kiev is one of those old favourites that everyone loves, especially the kids - Ainsley Harriott's version is served with a smooth butter bean purée
Chicken Kiev is one of those old favourites that everyone loves, especially the kids - Ainsley Harriott's version is served with a smooth butter bean purée
Chicken kiev
Method
2. To make the butter bean purée heat the olive oil in a small pan and cook the onion for 5 minutes until softened. Add the beans to the pan and cook gently for 2-3 minutes, stirring occasionally, until warmed through. Add the cheese to the pan with the butter stirring until melted. Using a hand blender, whiz the mixture until smooth and creamy. Stir in the coriander, if using, and add salt, pepper and Tabasco to taste. Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.
Prep:
15 min
Cook: 15 min
Cook: 15 min
Ingredients
2 x 75g boneless, skinless chicken breasts40g unsalted Butter, at room temperature
4 tbsp chopped Parsley
2 garlic cloves, crushed
5 tbsp fresh white breadcrumbs
1 tbsp Parmesan, freshly grated
1 tbsp plain flour, seasoned with salt and pepper
1 egg, beaten
1-2 tbsp vegetable oil
For the butter bean purée
1 tbsp Olive oil1 small onion, finely chopped
400g can butter beans, drained
75g mature Cheddar cheese, or Gruyère, finely diced
knob Butter
2 tbsp chopped Coriander, (optional)
a few drops Tabasco sauce, or other hot chilli sauce
salt and pepper
lemon wedges, and green salad, to serve
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