Chicken Kiev with Peas and Mash


2 whole chicken breast, wing bone on

2-3 cloves garlic

100g butter

1 cup yoghurt

1 cup panko bread crumbs

¼ cup sesame seeds

½ cup parsley



2 large potatoes

3-4 tbsps. cream

2 tbsps. butter

white pepper



1 cup peas

1 rasher bacon, finely diced

1 clove garlic, sliced

1 tbsp. butter

½ cup parsley, chopped


Preheat oven to 180 – 200C

In a small bowl, soften butter, add garlic, parsley, salt and pepper. Cut small pocket in chicken and spoon in 2 heaped teaspoons. Coat chicken breasts in yoghurt and dip in bread crumbs and sesame seeds. Drizzle with olive oil. Place on baking tray and bake for 20 minutes.

In a small pot, add bacon, garlic and butter. Allow to sweat. Add peas, 3 tablespoons of water and cook with lid on for 3-4 minutes. Add parsley.

Peel potatoes and put into a large saucepan of cold, salted water. Bring to boil, then lower heat and simmer until tender. When potatoes are cooked, drain them, add butter, cream and pepper and mash.