Recipe Chicken kiev loaded jacket potato
Ingredients
- Macphie Béchamel with Butter Sauce
- 1 chicken kiev
- 1 medium sized baking potato
- 150g garlic and parsley butter
Method
Preheat the oven to 180°C fan. Prick the skin of the potato, rub the potato skin in a little oil, sprinkle over a pinch of salt.
Put the potato directly on to the shelf in the oven and bake for roughly 1 hour, until you have a crispy golden skin and a soft, fluffy inside.
At the same time place the chicken kiev in the oven on a baking tray, cook for 30-40 mins.
In a suitable saucepan heat Macphie Béchamel with Butter Sauce over a medium heat, until warm.
Whisk through 100g garlic and parsley butter, keep warm.
Remove the potato and chicken kiev from the oven and make a crosscut into the potato. Place a knob of the garlic butter in the middle of the crosscut.
Cut the kiev in half and place on top of the potato pushing down so it sits nicely in the crosscut.
Spoon over the warm, garlic and parsley Macphie Béchamel with Butter Sauce.
