Ingredients

• 1 chicken breast
• 50g/1¾oz cheddar
• grated
• 50g/1¾oz butter
• softened
• 1 tbsp fresh chives
• chopped
• 4 rashers streaky bacon
• 1 large potato
• peeled and grated
• 1 tbsp cornflour
• salt and freshly ground black pepper
• 25g/1oz unsalted butter
• 1 onion
• sliced
• 25g/1oz butter
• 1 tsp soft brown sugar
• 50ml/2fl oz red wine
• 50ml/2fl oz chick stock
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the chicken Kiev
• using a sharp knife
• carefully cut a pocket into the side of the chicken breast.
• Place the cheddar
• butter and chives in a bowl and mix well.
• Stuff the butter mixture into the pocket cut in the chicken.
• Lay the streaky bacon on a clean surface arranged in lines overlapping slightly to create a blanket.
• Place the chicken at one end of the bacon blanket and roll the bacon around the chicken.
• Heat an ovenproof frying pan over a high heat. Add the bacon-wrapped chicken and fry for two minutes on each side
• until golden.
• Transfer to the oven and cook for five minutes
• or until the chicken is cooked through.
• For the rösti
• place the grated potato and the cornflour in a bowl and mix together
• seasoning
• to taste
• with salt and freshly ground black pepper.
• Melt the butter in an ovenproof frying pan over a high heat. Add the rösti mixture and cook on both sides for two minutes
• or until golden. Transfer to the oven and bake for five minutes
• or until cooked through.
• To make the gravy
• melt the butter in a frying pan over a medium heat. Add the sliced onions and cook for five minutes
• until soft.
• Add the sugar and cook for a further two minutes until browned and caramelised.
• Add the wine and stock and turn up the heat to high. Reduce the gravy by half.
• To serve
• place the rösti in the centre of a warmed plate
• place the chicken on top and pour the gravy around.