Ingredients

• 50g/1¾oz gorgonzola
• 1 chicken breast
• cut in half
• a pocket cut into the side of each piece
• 50g/1¾oz seasoned plain flour
• 2 free-range eggs
• beaten
• 50g/1¾oz white breadcrumbs
• 500ml/17½fl oz vegetable oil
• 50g/1¾oz unsalted butter
• 1 tbsp olive oil
• 2 thick slices of potato
• blanched in boiling chicken stock
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ½ red pepper
• chopped
• 50g/1¾oz caster sugar
• 1 tbsp balsamic vinegar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the kiev
• divide the gorgonzola into two flat rounds and stuff inside the chicken breast pockets. Close over the chicken to seal the cheese within.
• Place the flour onto a plate and dredge the chicken breasts in flour
• then dip them in the beaten egg and coat with the breadcrumbs. Repeat this again to ensure the chicken is completely cooked.
• Heat the oil in a deep pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Deep-fry the chicken breasts for four minutes until crisp and golden
• then remove with a slotted spoon.
• Drain the chicken breasts on kitchen paper and place them on a baking tray. Bake for five minutes
• or until the chicken is completely cooked through.
• For the fondant potatoes
• melt the butter with the olive oil in a frying pan. Add the potato slices and sauté for two minutes on each side until golden. Season with salt and freshly ground black pepper.
• For the sauce
• heat the olive oil in a frying pan and fry the red pepper.
• Add the sugar and balsamic vinegar and boil to reduce until the sauce is thickened.
• To serve
• place the chicken kiev onto the fondant potatoes on a plate and spoon around the sweet pepper sauce.