You’ll Need
Main
1 chicken breast (about 170g)
15g butter, softened
2 cloves garlic, finely grated
1 tsp chopped fresh parsley
40g panko breadcrumbs
1 small egg, beaten
30g plain flour
1 tsp olive oil
Salt and black pepper
Mash
200g potatoes, peeled and chopped
15g butter
30ml semi-skimmed milk
60g frozen peas
Optional but Dangerous
Grated Parmesan
Extra garlic butter
Black pepper
Crusty bread
Method
Preheat your air fryer to 190°C.
Mix together the softened butter, garlic and parsley.
Carefully cut a pocket into the side of the chicken breast and fill it with the garlic butter mixture.
Coat the chicken in the flour, then the beaten egg, then the panko breadcrumbs, pressing the crumbs on firmly.
Lightly brush or spray with olive oil.
Air fry for 18–20 minutes, turning halfway through, until the coating is crisp and the chicken is cooked through.
Meanwhile, boil the potatoes for 15–18 minutes, until tender. Add the frozen peas during the final 3 minutes.
Drain well, then mash the potatoes with the butter and milk until smooth. Fold the peas through the mash and season with salt and black pepper.
Spoon the mash into a serving bowl, slice the chicken kiev in half and place it on top, allowing the garlic butter to run into the mash.
Serve immediately while piping hot.