Chicken Kyiv with Cauliflower Mash

Cauliflower Mash

1 small cauliflower 
50g butter 
30–50g double cream 
Sea salt 
Cracked black pepper 

Cavolo Nero 

1 pack cavolo nero 
Ghee, for sautéing 
Sea salt 
Cracked black pepper 

Step 1 – Make the herb butter

Roughly chop the parsley, chives, thyme, garlic, and add to a food processor with the lemon zest, salt and pepper. 
Add the diced butter and blend until smooth and well combined.

Transfer to a piping bag and chill until needed. 

Step 2 – Fill the chicken

Make a pocket in each chicken breast using a knife. Pipe in the herb butter. Use a little of the inner fillet to plug the opening so the butter stays sealed and season to taste.  

Place in the freezer for 10 minutes to firm up the butter. 

Step 3 – Make the cauliflower mash

Cut the cauliflower into large florets. Steam in a colander over boiling water for 10-15 minutes until very soft. Transfer to a tray and crush roughly. Wrap it in a clean cloth and squeeze out as much moisture as possible, then add to a pan with butter, double cream, salt and pepper. Blend until smooth, thick and mash-like. 
Set aside and keep warm. 

Step 4 – Pane the chicken 

Coat the filled chicken breast in almond flour, then egg, then the dried fu:di breadcrumb crumb.  

Step 5 – Prepare the cavolo nero

Remove the stems, wash thoroughly and blanch in boiling water for 2 to 3 minutes. 
Refresh in cold water and then squeeze out the excess moisture and set aside.

Step 6 – Cook the chicken 

Heat a pan with light avocado oil over medium heat. Fry the chicken for 3 to 4 minutes per side until golden all over. Transfer to a preheated oven at 180°C for 6 to 10 minutes, or until the chicken is cooked through.The chicken is ready when it feels firm to the touch, the juices run clear, and the internal temperature reaches 74°C.  

Step 6 – Finish the cavolo nero

Heat ghee in a pan. Add the cavolo nero and sauté until glossy and seasoned. 

Step 7 - Serve 

Spoon the cauliflower mash onto warm plates. Add the chicken kyiv and finish with the sautéed cavolo nero. Slice into the chicken at the table and let the butter flow.