Filo Chicken Kiev with Pea & Potato Mash, Broccolini & Baby Carrots

Make Garlic Butter:

Preheat the oven to 200°C. Peel and mince the garlic, finely chop the parsley (stalks and all), then mix both with half the soft butter and season with salt and black pepper. Trim baby carrots (we like to keep a little green on the ends), and trim ends off the broccolini.

Fill Chicken:

Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Divide and stuff in the garlic butter, then shape the breasts back into their original form, sealing the butter inside.

Filo Wrap Chicken:

Melt remaining butter. Unroll filo. Take 1 sheet pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on lined baking tray and place a chicken breast in the centre of one of the halves. Brush with butter and fold over to make a parcel. Brush with butter, repeat for remaining chicken.

Cook Chicken & Veg:

Drizzle baby carrots with a little olive oil and season. Place on the same lined tray as the chicken parcels. Cook both carrot and kievs in the oven for 25 minutes, adding the broccolini for the last 10 minutes cooking time. Pastry should be brown and crispy.

Prepare Mash:

While chicken is cooking; peel potatoes and cut into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes, adding the peas in the final minute of cooking. Drain, add butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.

You Plate It:

Divide potato pea mash and veg between plates and top with chicken Kiev from the oven. Be sure to enjoy straight away, while the pastry is crispy.