Garlic Butter-Stuffed Chicken Kiev with Broccoli Mashed Potatoes and Green Beans

Remove the butter from the fridge and bring to room temperature.

Preheat the oven to 180C.

Bring a saucepan of salted water to the boil.

Peel and finely chop the garlic and finely chop the parsley.

Mix the garlic and parsley into the 2/3 of softened butter and season lightly with salt and pepper.

Form the butter into separate logs (you will need 1 for each person dining). Wrap in cling film/foil and place in the freezer.

Peel and roughly chop the potato into small cubes.

Cut the broccoli into small florets, and trim the green beans.

Put the potato into the boiling water and allow to boil until easily pierced with a fork (15-20mins).

In the thickest part of the breasts using a small sharp knife cut open a pocket so that you can stuff each of the breasts.

Open up the pocket in the chicken breasts and using the firmed butter from out of the freezer, stuff the butter into the pocket.

Close the pocket, completely covering the butter, to give you a nice neat chicken parcel. Repeat with any remaining breasts.

Place the flour in one shallow bowl, whisk the eggs in another, and put the bread crumbs with a pinch of salt into a third.

Evenly coat the chicken breasts in flour, then egg (letting the excess drip off) and finally the breadcrumbs until evenly coated.

Add the broccoli to the potato.

Heat the oil over high heat in a large frying pan, until the oil is very hot.

Shallow-fry the chicken for a couple of minutes on each side trying to ensure as little butter escapes as possible and until browned on the outside.

Transfer all of the chicken breasts onto a baking tray and then place in the oven to bake until cooked through (10 minutes).

Wipe down the chicken pan (leaving a small amount of oil), and heat over medium heat.

Add the green beans and cook until tender crisp with the skin beginning to blister.

Season with salt and pepper to taste.

When the potato and broccoli is tender, drain and then add back to the pan along with the remaining butter.

Mash the potato and broccoli until relatively smooth.

Stir the cream through the mash potato and season well with salt and pepper.

Divide the mash among serving plates.

Take out the chicken kievs and place each atop the broccoli mash.

Slice the lemons and serve alongside the kievs.