Chicken Kiev with Sweet Pepper Sauce and Fondant Potatoes

Stuffed chicken breast breaded and deep-fried, served alongside sautéed potatoes and a balsamic-infused sweet red pepper reduction.

Chicken Comfort Food Main Course Gorgonzola

Estimated Nutrition

Calories

1452.4

kcal / serving

1452.4 kcal total

Carbs

78.4g

per serving

78.4 g total

Fat

102.5g

per serving

102.5 g total

Protein

54.8g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

Balsamic Vinegar

Dairy

Gorgonzola

divided into two flat rounds

piece

free-range, beaten

GrainsCereals

seasoned

Meat

piece

Chicken Breast

cut in half with pockets cut into the sides

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

500

Vegetable Oil

for deep frying

Olive Oil

for potatoes

Olive Oil

for sauce

Vegetables

slice

Potato

thick slices, blanched in boiling chicken stock

0.5

piece

Red Pepper

chopped

Method

Preheat the oven to 200°C.

Stuff the gorgonzola rounds into the chicken breast pockets and seal.

Dredge chicken in flour, dip in beaten egg, and coat with breadcrumbs twice.

Heat oil in a deep pan and deep-fry chicken for four minutes until golden.

Drain chicken on kitchen paper and bake on a tray for five minutes.

Sauté blanched potato slices in butter and oil for two minutes per side.

Fry the chopped red pepper in olive oil in a separate pan.

Add sugar and balsamic vinegar, then boil until the sauce thickens.

Serve the kiev on the potatoes and drizzle with the sweet pepper sauce.