Chicken Kiev with smashed peas
- 4 cloves garlic, crushed
- 80g unsalted butter, softened
- ½ x 25g pack flat-leaf parsley, chopped
- 1 lemon, zested then halved
- 4 chicken breasts
- 2tbsp Asda Free From Gluten Free Plain Flour
- 1 egg, beaten
- 80g Asda Free From Gluten Free Milk Free Breadcrumbs
- 300g frozen peas
- 2tsp dried tarragon
Preheat the oven to 180C/160C Fan/Gas 4. Line a tray with baking paper.
Beat together the garlic, butter, parsley and most of the lemon zest. Spoon onto a sheet of baking paper, roll into a log and chill in the freezer for 15 mins until solid.
Meanwhile, cut into the side of each chicken breast to create a deep ‘pocket’. Take care not to cut through.
Remove the butter from the freezer and cut into 4 equal pieces. Push a piece into each pocket and reseal.
Put the flour, egg and breadcrumbs on 3 separate plates. Coat the breasts in the flour first, then egg, then breadcrumbs. Put on the baking tray and bake for 20-25 mins until golden and cooked through.
Meanwhile, cook the peas in a pan of boiling water for 5 mins. Drain, return to the pan and stir in juice ½ lemon, the remaining zest and the tarragon. Season with black pepper and mash. Serve with the Kiev and the remaining lemon, cut into wedges.