- 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
- 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.