Chicken with Mash

Ingredients

• 500 g starchy potatoes
• Salt
• 600 g Brussels sprouts
• 4 chicken breast fillets (about 120 g each)
• 1 small mango
• 120 g cheese (e.g., Gouda)
• pepper (ground)
• 2 tbsp flour
• 2 Eggs
• 60 g cornflakes
• vegetable oil (for frying)
• 120 ml hot milk
• 30 g Butter
• nutmeg

Instructions

1. 1.

   Peel, wash, and steam the potatoes for about 30 minutes.

2. 2.

   Wash and trim the Brussels sprouts, cut a cross on the stem, and boil in salted water for about 10 minutes until slightly firm.

3. 3.

   Meanwhile, rinse the chicken breasts, pat dry, and slit a pocket lengthwise. Peel the mango, remove the flesh from the pit, and cut into sticks. Cut the cheese into sticks as well and fill the chicken pockets with mango and cheese. Secure the opening with toothpicks. Season with salt and pepper and coat in flour. Beat the eggs and dredge the fillets in them. Crumble the cornflakes (best done by crushing in a freezer bag) and use to bread the chicken. Fry in hot oil (~170°C) for 6-8 minutes until golden brown.

4. 4.

   Drain the potatoes, let them steam off, then mash with a potato masher. Stir in milk and 20 g butter until smooth. Season with salt and nutmeg.

5. 5.

   Sauté the Brussels sprouts in the remaining hot butter in a pot. Season with salt and nutmeg.

6. 6.

   Let the fried chicken drain on kitchen paper, remove toothpicks, and plate it with mashed potatoes (spritzed as desired) and Brussels sprouts.