The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Chicken Kyiv with Crushed Mint Baby Potatoes, Green Bean & Mustard Salad
Ensure Kyiv spelling
High protein
New
Low sat fat
Serving size
Ingredients
- 80g green beans
- 40g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 1 little gem lettuce
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 handful of fresh mint
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 2 British Free Range chicken breasts
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 6 baby potatoes
Nutritional Information
Calories: 572
Protein: 52g
Carbs: 40g
Fat: 22g
Ingredients
- 80g green beans (use half)
- 1 little gem lettuce (use half)
- 40g Soft Cheese (use half) (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 handful of fresh mint (use half)
- 1 British Free Range chicken breast
- 30g yellow pea crumb (use half) (yellow pea whole grain flour (100%))
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 6 baby potatoes
Nutritional Information
Calories: 710
Protein: 54g
Carbs: 64g
Fat: 25g
Chicken Kyiv with Crushed Mint Baby Potatoes, Green Bean & Mustard Salad
Ensure Kyiv spelling
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan of salted water to a boil
- Pull out a medium bowl, a small bowl, a plate & a sieve
Start the prep
- In the small bowl, combine the garlic herb paste with the soft cheese. Season to taste
- To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly
- Spread the cheese mixture onto one side of each breast, then gently fold the other side over the top. Spread any remaining cheese mixture over the top of the breasts
Get breadin'
- Transfer the pea crumb onto the plate and season with salt and pepper. Lay the chicken breasts into the crumb and turn to coat
- Transfer the chicken to the lined baking tray, drizzle with 1 tsp oil and bake for 21 mins, until cooked through
Cook the potatoes & beans
- Add the potatoes to the pan of boiling water and simmer for 15-18 mins, until tender
- Trim and halve the green beans. In the final 3 mins, add the green beans to the potato pan and cook until tender
- Using a slotted spoon, remove the beans from the pan and allow to cool, before adding to the medium bowl
- Drain the potatoes, then return to the pan
Prep the salad & crush the potatoes
- Meanwhile, pick the mint leaves from the stalks and roughly chop. Trim the lettuce and separate the leaves, then halve the leaves lengthways
- Once cooked, lightly crush the potatoes with the back of a fork, leaving some larger chunks. Stir through two-thirds of the mint and 1 tsp olive oil. Season generously with salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When everything is ready, add the salad leaves, remaining mint, maple mustard dressing and 1 tsp olive oil to the beans and toss to coat. Season to taste
- Share the chicken kyivs between plates with the crushed potatoes and salad alongside
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