250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice)
100g/3½oz bacon lardons
fried until crisp
1 tbsp chopped fresh parsley
100g/3½oz pine nuts
toasted
2 tbsp melted butter
Directions
Preheat the oven to 200C/400F/Gas 6.
For the chicken kiev
slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic
lemon juice
salt and freshly ground black pepper
tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts.
Dredge the chicken breasts in the flour
then dip into the beaten egg
then the breadcrumbs to coat completely
shaking off any excess.
Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes
or until golden-brown and completely cooked through.
For the rice
place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins.
To serve
turn the rice out onto serving plates with the chicken kiev alongside.
