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1
Mix together the butter, garlic, herbs, lemon zest and juice, and season with salt and pepper.
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2
Divide into four and wrap into small sausage shapes in individual pieces of cling film.
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3
Put into the freezer for about 30 minutes to firm up.
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4
Butterfly each chicken breast by opening it out using a sharp knife, then place between 2 pieces of cling film.
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5
Using a rolling pin or meat tenderiser, bash each one until roughly 0.5mm thick.
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6
Season with salt and pepper.
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7
Put a piece of chilled butter onto each piece of chicken and roll the meat around the butter, tucking in the edges to completely encase the butter.
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8
Secure with a couple of cocktail sticks if you feel it needs it.
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9
Remove the crusts from the sliced bread and blitz in a food processor to a fine crumb consistency.
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10
Tip into a shallow bowl.
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11
Dust the chicken in cornflour then dip into the eggs and finally coat in the breadcrumbs.
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12
Repeat with the egg and crumbs to double coat.
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13
Chill in the fridge for 30 minutes.
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14
Pre-heat the oven to 200C/180C fan oven/gas 6.
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15
To make the chips, peel the vegetables and cut into equal size chips.
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16
Toss in the oil and spread in a single layer onto 1 or 2 baking trays.
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17
Bake in the oven for 40 minutes until golden, turning occasionally.
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18
To cook the Kiev's, heat the sunflower oil in a frying pan and shallow fry the chicken on all sides until lightly browned.
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19
Transfer to the oven and bake for 15 minutes until golden brown.
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20
Once the Chicken Kiev's and chips are cooked, serve straight away, making sure you remove any cocktail sticks if using.
