7 Ways
By Jamie Oliver
Ingredients
2 cloves of garlic
1 bunch of flat-leaf parsley (30g)
30g soft unsalted butter
4 x 150g free-range skinless chicken breasts
4 sheets of filo pastry
olive oil
red wine vinegar
800g potatoes
400g frozen peas
200g purple sprouting broccoli
extra virgin olive oil
Top Tip
– When it comes to flavoured butter, you can experiment with different herbs, adding a bit of spice or lemon zest, even some chopped anchovy. The possibilities are endless.
– If you want to get ahead, you can assemble these in advance, ready to bake, or freeze them ready for another day. It’s easy to double up or go triple on the quantities.
– With the mash, feel free to swap in other veg such as spinach or asparagus in place of the peas.
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and finely grate the garlic, finely chop the parsley, stalks and all, then mix both with the soft butter and season with sea salt and black pepper.
- Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Divide and stuff in the garlic butter, then shape the breasts back into their original form, sealing the butter inside.
- Gather up one sheet of filo in waves and wrap around one breast. Repeat, lining up the kyivs on a large oiled baking tray. Mix 1 tablespoon of olive oil with 1 teaspoon of red wine vinegar, then lightly brush the filo, reserving the remaining mixture for later. Roast on the bottom of the oven for 25 minutes, or until golden, juicy and cooked through.
- Meanwhile, chop the potatoes into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, adding the peas for the last 2 minutes.
- Trim the tough ends off the broccoli stalks, halve any thicker stalks lengthways, toss with the remaining oil and vinegar mixture and add to the chicken tray for the last 10 minutes.
- Drain the potatoes and peas, then mash with 1 teaspoon of extra virgin olive oil and season to perfection. Serve it all together.
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