Chicken a la Kiev

Ingredients

For the chicken

• 125 g marinated whole chicken breast, flattened

• 3 tbsp frozen Amul butter

• 1 tbspMozzarella

• 1 tbsp mushrooms, sautéed

• 100 g panko breadcrumbs

• 1 raw egg

• seasoning as per taste

• oil for deep-frying

For the mashed potatoes

• 150 g peeled wafer potatoes or normal potatoes

• 40 ml milk

• 2 tbspAmul butter

• 4 tbsp fresh dairy cream

• fresh sprig of rosemary

• seasoning as per taste

For the sautéed vegetables

• 20 g green zucchini

• 20 g yellow zucchini

• 30 g broccoli

• 30 g French beans

• 10 g green peas

• 30 g cauliflower

• 10 g butter

• 10 ml extra virgin olive oil

Method

For the chicken

Flatten the chicken breast with a steak hammer & season with salt & pepper. Now lay the frozen butter at the centre of the breast and stack the sautéed mushrooms &Mozzarella cheese over the frozen butter.

Now roll the chicken breast with the ingredients into a conical shape & keep aside. In a steel bowl, whisk the egg & coat the rolled stuffed chicken breast till fully coated.

In a separate bowl, add the panko breadcrumbs & coat the stuffed chicken breast concealing the stuffing inside. Heat the fryer to a temperature of 150° C & add the coated chicken breast to it.

Deep-fry on low heat so that the butter does not melt completely & till the breast gets a golden brown colour.  

For the mashed potatoes

In a saucepan, boil the peeled potatoes with an appropriate amount of water with milk till fully cooked. Then take a potato masher & mash the potatoes till it gets to a smooth texture without lumps.

Now, in a saucepan, add the cream, butter & rosemary, bring to a simmer. Now add the mashed potatoes to the simmering liquid & stir well with a whisk or a spatula till the potatoes begin to leave the bottom of the pan. Remove from the flame & keep aside.

For the sautéed vegetables

Cut the vegetables mentioned above into desired shapes. Blanch the cauliflower & broccoli, refresh in ice water & keep aside to drain. Now heat a skillet, add the butter. Then add all the vegetables to the skillet & toss on a medium flame. Add the extra virgin olive oil & remove from the flame. Check for seasoning. For the final assembly of the dish, place steamed rice on a plate & the stuffed chicken breast over it, arrange the mashed potatoes & sautéed vegetables on the side of the plate. The Chicken a la Kiev is ready to
be served.

Recipe by

Chef Vikram Abhay Deshmukh

Head Chef, Gaylord