You’ll Need
For the Chicken Kyiv
4 large chicken breasts, 80g salted butter, softened
4 garlic cloves, finely grated, 2 tbsp fresh parsley, finely chopped
1 tsp dried chives, 1 tsp sea salt, ½ tsp cracked black pepper
For the Coating
80g plain flour, 2 eggs, beaten, 120g panko breadcrumbs
60g freshly grated Parmesan, Oil spray
For the Loaded Mash
900g potatoes, peeled and chopped
50g butter, 120ml warm milk, Salt and black pepper
To Serve
200g tenderstem broccoli
Fresh parsley
Lemon wedges
Optional but Dangerous
Crispy bacon pieces
Extra garlic butter
Grated Parmesan
Garlic bread
Cracked black pepper
Method
Preheat your air fryer to 190°C.
Mix together the softened butter, grated garlic, parsley, chives, sea salt and cracked black pepper.
Using a sharp knife, carefully cut a pocket into each chicken breast. Fill each pocket generously with the garlic butter mixture, then secure with cocktail sticks if required.
Place the stuffed chicken into the freezer for 15 minutes to help firm up the butter.
Meanwhile, boil the potatoes in salted water until tender. Drain well, then mash with the butter, warm milk, salt and black pepper until smooth. Keep warm.
Coat each chicken breast in the flour, then the beaten egg, then the panko breadcrumbs mixed with the grated Parmesan, pressing firmly so the coating sticks well.
Lightly spray both sides with oil.
Place the chicken into the air fryer basket and cook at 190°C for 18–22 minutes, turning halfway through, until the coating is deeply golden and the chicken is fully cooked.
During the final 6 minutes, add the tenderstem broccoli to the basket.
Spoon the buttery mash into serving bowls, top with the crispy Chicken Kyiv, add the broccoli, then carefully drizzle over any garlic butter that escapes when the chicken is sliced.
Finish with chopped parsley, grated Parmesan and a squeeze of fresh lemon if using.
Serve immediately while the garlic butter is still gloriously molten.