Ingredients

• 2 garlic bulbs
• the top cut off
• 2 tbsp olive oil
• 225g/8oz unsalted butter
• softened
• 4 tbsp chopped fresh flat leaf parsley leaves
• vegetable oil
• for deep-frying
• 4 skinless chicken breasts
• wing bone left in (ask your butcher to do this for you)
• 75g plain flour
• 3 free-range eggs
• lightly beaten
• 90g/3¼oz Japanese panko breadcrumbs
• 1 loaf ciabatta
• cut into 6 slices
• 4 tbsp olive oil
• 8 slices pancetta
• 250g/9oz strongly flavoured cheese
• grated
• 1 baby gem lettuce
• leaves separated
• 10g bull’s blood leaves
• 1 bunch fresh rocket
• 1 head red radicchio
• leaves separated
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 200-300ml/7-10fl oz flavourless oil like vegetable oil

Directions

• For the chicken Kiev
• preheat the oven to 200C/180C Fan/Gas 6.
• Place the garlic bulbs in tin foil and drizzle with the oil and season with salt and freshly ground black pepper. Fold the tin foil over to create a sealed parcel. Roast in the oven for 15-20 minutes
• or until soft.
• Put the butter into a bowl. Squeeze one of the roasted bulbs of garlic from the skin
• and add to the butter with the parsley and mix. Season
• to taste
• with salt and freshly ground black pepper.
• Place a sheet of cling film on a clean work surface. Spoon the garlic butter onto the cling film
• then pull the edge of the cling film on top of the butter and mould the butter into a log shape. Twist the ends of the cling film to seal and chill in the fridge for at least an hour
• or until needed.
• Heat the oil in a deep-fat fryer to 160C. Alternatively
• heat the oil in a deep
• heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• While the oil is heating
• carefully cut a deep pocket in each of the chicken breasts
• inserting the knife into the bone end
• just under the bone.
• Remove the cling film from the chilled garlic butter and cut into 1cm/½in thick slices. Stuff each chicken breast with a few slices of garlic butter
• pushing them into the chicken as far as possible.
• Sprinkle the flour onto a plate. Beat the eggs in a bowl. Scatter the breadcrumbs onto another plate. Dust each chicken breast first in the flour
• then dip into the beaten egg
• then roll in the breadcrumbs until completely coated.
• Carefully lower the chicken Kiev’s into the hot oil
• two at a time
• and fry for 8-10 minutes
• or until the breadcrumbs are golden-brown and the chicken is cooked through. Set the chicken Kiev’s aside on a plate lined with kitchen paper to drain and keep warm. Repeat the process with the remaining two Kiev’s.
• For the garlic and cheese croutons
• heat a large griddle pan. Preheat a grill to high.
• Drizzle the cut ciabatta with the olive oil and place cut side down on the griddle and cook for 1-2 minutes.
• Meanwhile heat a medium frying pan and add the pancetta. Cook on each side for 1-2 minutes or until crisp.
• Remove the bread from the griddle and spread it with the remaining roasted garlic. Top with the pancetta and grated cheese. Put on a baking sheet and grill until the cheese has melted.
• Remove from the grill and when cool enough to handle cut into 2cm/1in crouton shapes and set aside.
• For the salad
• place all the leaves in a large bowl and mix to combine.
• In a separate small bowl add the oil
• vinegar
• mustard and whisk. Gradually add the oil until you have a dressing consistency. Just before serving add the dressing to the leaves and mix. Add the diced croutons to the salad and mix again.
• To serve
• put a chicken Kiev on each serving plate along with some salad.