Cheat's Chicken Kiev

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Diced Chicken Breast Fillets
• 100g Simply Better Rustic Sourdough Breadcrumbs
• 40g Plain Flour
• 2 Simply Better Irish Free Range Corn Fed Large Eggs, beaten
• 1 Tbsp Simply Better Organic Irish Jersey Milk
• 1 Tub Simply Better Irish Original Cream Cheese
• 1 Garlic Clove, crushed
• 1 Tbsp Fresh Flat Leaf Parsley, finely chopped
• 2 Tbsp Simply Better Italian Extra Virgin Olive Oil
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

For the Garlic Butter

• 1 Tbsp Fresh Flat Leaf Parsley, finely chopped
• 50g Simply Better Abernethy Sea Salted Butter, melted
• 1 Garlic Clove, crushed

To Serve

• 2 Packs Simply Better Jersey Cream Mashed Potato and Steamed Tenderstem Broccoli

METHOD

1. Preheat the oven to 180°C (350°F).
2. Mix the cream cheese, 1 tbsp of parsley and one clove of crushed garlic together in a bowl.
3. Blitz the chicken in a food processor, and season with salt and pepper. Form into 4 even size balls. Hollow out the centre and spoon a tablespoon of the cream cheese mixture into the middle and close over with the chicken. Gently form into a patty shape, and transfer to the freezer for 10 minutes to firm up.
4. Meanwhile melt the butter in a saucepan over a gentle heat, with the remaining crushed garlic and parsley.
5. Add the flour to a bowl with some seasoning. Whisk the egg and milk in a separate bowl with some seasoning and place the breadcrumbs in a third separate bowl. Dust each chicken patty into the seasoned flour, then coat in the egg mixture and finally cover evenly with the sourdough breadcrumbs.
6. Heat the oil in a large frying pan over a medium to high heat and cook the chicken for two minutes each side until golden brown. Transfer to the oven for 10 minutes until cooked through.
7. Serve the chicken on warmed plates with some of the mashed potato and steamed Tenderstem broccoli. Spoon over some of the melted garlic butter.