- 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
- 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.