Clinton's Flame Grilled Chicken Kiev
- Clinton's Flame Grilled Crisps 60 g
- Chicken breast 2 med
- Garlic 2 clv
- Fresh parsley 4 tbs
- Oregano 1 tbs
- Olive oil 6 tbs
- Salt 1 tsp
- White potato 3 lge
- Butter 2 g
- Milk 20 ml
Start preparing the chicken by making an insert in the middle, technically we're creating a little pocket where we going to place the herb stuffing.
Next, make the herb stuffing by mixing together finely chopped fresh parsley, oregano, minced garlic, and salt together.
Add the herb stuffing into the chicken. Preheat the oven to 180 Celsius degrees. Put the crisps into a plastic bag and lightly crush it using a rolling pin.
Press the crisps lightly on both sides of the chicken. Place the chicken on a baking paper-lined baking tray and bake them for 25 minutes.
In the meantime prepare the mashed potato by peeling and chopping the potatoes. Place them into a small saucepan with enough water to cover them. Boil them until a fork can easily go through the potatoes. Drain the excess water off, add in the butter, salt, and milk then mash until smooth.
If you notice that the chicken isn't fully baked just yet, but the crisps are turning deep dark just cover it with some thin foil.