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Jesse's 'Chicken Kiev'

Jesse's 'Chicken Kiev'

with Herby Mash and Broccoli
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Calories
522 kcal
Protein
49.1g protein
Total
35 minutes
Difficulty
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

10 grams

Panko Breadcrumbs

1 unit(s)

Broccoli

1 sachet(s)

Garlic Mayonnaise

½ bunch(es)

Flat Leaf Parsley

30 grams

Unsalted Butter

450 grams

Potatoes

Energy (kJ)2182 kJ
Energy (kcal)522 kcal
Fat16.8 g
of which saturates9.4 g
Carbohydrate44.7 g
of which sugars4.7 g
Dietary Fibre8.4 g
Protein49.1 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat the oven to 200 degrees. Roughly chop the parsley (stalks and all!). Chop the butter into small cubes and pop into a small bowl along with half the parsley and a good pinch of salt and pepper. Use a fork to mash the parsley and butter together. TIP: If the butter is too cold, just warm it in the microwave for a few seconds. Put a large saucepan of water on to boil, we will use it later for the potatoes.

2

Lay a chicken breast on a board. Insert a knife into the middle of the thickest part of the breast lengthways to create a deep pocket, making a slit about 5cm long. Cut about ¾ of the way through the fillet  but don’t go right through! Repeat with each chicken breast, then divide the butter between the fillets, pushing it into the pocket and flattening it with your hands. IMPORTANT: Wash your hands after handling raw meat!

3

In a small bowl, mix together the breadcrumbs, half of the remaining parsley, a drizzle of oil and a good pinch of salt and pepper. Tip onto a plate. Put the chicken on another plate. Smear one side of the chicken with a little mayo to cover. Place it mayo-side-down into the crumbs. Smear the exposed side of the chicken with mayo and turn it over so both sides are coated. Repeat for the other fillet(s).

4

Lightly oil a baking tray and lay the chicken breasts onto it. Roast on the top shelf of the oven for 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.  Chop the potatoes into 2cm chunks (no need to peel!). Boil until cooked, 15-20 mins. Tip: The potatoes are cooked when you can easily slip a knife through. 


5

Meanwhile, put another medium saucepan of water onto boil for the broccoli. Chop the broccoli into florets (like small trees!). Boil until tender, 6-8 mins, then drain in a colander and return to the pan (off the heat). When your potatoes are done, drain in a colander and return to the pan. Add the remaining parsley, salt and pepper and mash until smooth. Add a knob of butter or a splash of milk for extra indulgence!

6

Once your chicken is cooked and the crumb is crisp and golden, remove the chicken from the oven and share between your plates, alongside the mash and broccoli. Drizzle over any butter juices left in the tray and dig in! 

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