Garlic Butter Stuffed Chicken with Mashed Potato and Steamed Greens
Serves: 4
Time: 1.5 hrs
Ingredients
10 tablespoons butter, room temperature
2 tablespoons of fresh parsley (or basil), finely chopped
2 cloves garlic, minced
salt and pepper
4 chicken breasts, boneless and skinless
1 cup all purpose flour
3 eggs beaten
2 cups of Kookakrumb Panko breadcrumbs
canola oil for frying
Mashed Potato
600g potatoes, peeled, and chopped into large chunks
30g butter
1/4 cup milk (may need more)
salt and pepper
Steamed greens
200g broccolini
salt
Method
Preheat oven to 190°C and line a baking tray.
In small bowl mix together butter, parsley and garlic until fully combined. Layout cling wrap on the bench and place the butter shaped into a log then wrap and place in freezer for 15 minutes.
Slice chicken in half horizontally, then place in between cling wrap. Then pound until chicken is 3mm thick.
Divide the butter into fifths setting one piece aside for the steamed greens.
Season chicken with salt and pepper, then place a portion of the butter on to the chicken breast. Roll the breast up creating a log shape with the butter in the middle. Repeat for each breast.
Place flour into a bowl, eggs into another bowl and whisk lightly, and then Kookakrumb Panko into a separate bowl.
Coat the log shaped chicken in flour, then dip all over in the egg, followed by the Kookakrumb Panko breadcrumbs. Place chicken logs onto a plate and cover with plastic wrap. Place in the fridge to chill for 15 minutes.
Begin to heat the oil for frying the chicken in a cast iron pan, on medium high heat. Don’t let oil over heat.
Place the potatoes in a saucepan and cover with boiling water, salted water. Cook for 20 minutes or until potatoes are very tender.
Fry the chicken in oil for about 5 minutes each side or until golden brown.
Place on prepared baking tray, and cook in oven for 25-30 minutes.
Prepare brocolini for steaming by trimming off any excess leaves. Place in a saucepan covered with salted water. Begin to steam when chicken has 5 minutes left in the oven. Steam for 5 minutes and then drain.
Place brocolini on a serving bowl place portion of butter on top and cover with foil.
Drain potatoes when they are tender. Put back on heat and add butter and begin to mash with a potato masher. Slowly add the milk and continue to mash until it is lump free and a fluffy consistency. Add more milk if it is stiff. Season with salt and pepper.
Take chicken out of oven and let it rest for five minutes.
The butter should now be melted on the broccolini so toss to ensure they are all covered and serve.
Recipe inspired from tasty.co
Check their link for a video tutorial on making the chicken, https://tasty.co/recipe/garlic-butter-stuffed-chicken