Chicken Kiev w mash

What a big hit last nights dinner was!! I served lightly steamed asparagus and carrots with the Kiev's and mash, not a scrap left...

Ingredients:

100g    Breadcrumbs

4         Chicken breast fillets
           Plain flour
1         Egg white, lightly beaten
50g     Butter, room temp
2tbs    Gourmet garden chives
2tsps   Gourmet garden chunky garlic
750g   Desiree potatoes, peeled and chopped
125ml Cream
           Salt & Pepper

Here's how it's done;

1. Preheat oven to 180deg.
2. To make the Kiev filling, combine 30g's of the butter, the chives and garlic and a little salt and pepper in a bowl.  Pile onto non-stick paper or cling-wrap and roll into a log and freeze for 30mins.
3. In a saucepan place the potatoes covered well with cold water and bring to the boil. This should take 15-20mins
4. Bash out the chicken fillets between glad-wrap using a meat-mallet so they are thinner, about 4mm thick.
5. Unwrap the butter and quarter it, lengthways and place one on top of each bashed-out fillet and fold in the ends and roll up so the butter is completely enveloped by the chicken. 
6. Place the roll in flour and dust lightly so there is no dampness left on the chicken but not excess flour.
7. Dip the roll in the egg white and allow excess liquid to drip off placing the roll straight into the breadcrumbs.  Roll the Kiev around the plate until it's coated with crumbs.
8. Repeat steps 6, 7 and 8 with all the Kiev's.
9. Place on a baking tray and bake in the preheated oven for 25-30mins
10. Meanwhile your potatoes should be cooked, these can be tested by sticking a sharp knife in them, if it comes away easily they are done! Drain them and using the pot mash using the 20g of unused butter and the cream and salt and pepper.
11. Slice the chicken and serve atop the mash with steam steamed veg.