You’ll need some of these!
Give them a try, they’re pealicious!
Chicken Pievs
Ingredients
For the kiev
2x large chicken breasts
4x large slices Prosciutto
For the filling
300g Batchelors Mushy Pea
120g melted butter
1/4 tsp salt
2x garlic cloves, freshly chopped
For the crumb
350g plain flour
250ml milk
3x large eggs
400g panko breadcrumbs
Method
- Lay two slices of prosciutto onto a board and take a chicken breast and lay it with the smooth (or top) side facing down on top of the prosciutto
- Open the breast up and put a small slit into it with a knife to create a pocket and stuff it with the garlic pea filling
- Roll the breast in the prosciutto as tightly as possible and try to keep the filling inside the chicken. Wrap the chicken as tightly as you can in cling film and place in the fridge to chill – the longer the better here so it will set & be easier to crumb
- Remove the chicken from the fridge and remove the cling film
- To coat the kievs, get three bowls ready with flour, egg and milk mix, and panko breadcrumbs. For your kiev, roll them in flour, then the egg and milk mix and finally panko breadcrumbs and repeat for the second. Deep fry at 180oc until golden
- Remove from fryer & place chicken on a baking tray into a preheated oven at 180c fan for approx. 20 minutes until piping hot in the centre
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
