- 2 Gluten Free Rosie & Jim Garlic Chicken Kiev
- Potatoes, peeled and chopped in half
- 1 or 2 sprigs of Spring Onion chopped – the white side only
- Splash of Milk
- Tablespoon of Butter
- 10-12 Medium sized Asparagus, chop the ends off
- Lemon juice, freshly squeezed
- Olive Oil
- Salt / Pepper
Heat the oven to 190oC or 170oC for fan assisted ovens.
Place the Rosie & Jim Chicken Kiev’s on a baking tray and bake for 25-30 minutes (35-40 minutes if frozen). Set a timer, just in case!
While they are cooking, chop the potatoes into chucks so that they will cook in 30 minutes.
Boil or steam the potatoes – whichever you prefer, until cooked.
Top Tip - * If your family love mashed potato and you hate mashing, we highly recommend you invest in a Potato Ricer. Smooth mashed potato in minutes without the hard work - it’s a very handy gadget for the kitchen!*
Chop the Spring Onion thinly – using only the white end of the onion.
Steam the Asparagus for 5-6 minutes. If they are very thick they may need another minute, but you want them al dente and crisp.
When the potato is cooked, mash the potatoes in a pan; add a splash of milk, the butter and season with salt and pepper. When it’s nice and creamy add in most of the Spring Onion, but keep a little for plating up.
When the Asparagus are cooked, but still have a little bite, take them off the heat and add a pinch of salt, pepper and a little drizzle of olive oil.
The Rosie & Jim Garlic Chicken Kiev should be ready now, so take them out of the oven and plate up –
Spoon some of the creamy mashed potato on the plate.
Add the Chicken Kiev on top.
Place the Asparagus on the plate and squeeze a little Lemon Juice over it.
Sprinkle the remaining Spring Onion on top
Serve up to your waiting loved one and wait to hear the Mmmmmmmm...!
About This Product...
Gluten Free Garlic Chicken Kiev
Whole fillet of chicken filled with pure Irish garlic butter. Gluten free coating is light, golden and crispy.About our Chicken Kiev