Accessibility Page Navigation
Style sheets must be enabled to view this page as it was intended.
Print Header


Prep Time:
Cook Time:
Wednesday 6th October - Cooking Live on This Morning

Specialist equipment

- piping bag

For the Wedges
4 Accord Potatoes
Olive oil

Specialist equipment
- plastic sandwich bag to massage oil and spices into the wedges.


For the Kiev

1. Mix the softened butter with the garlic, basil, parsley and seasoning (you can add chili if you want). Chill in the fridge until ready to use.

Chicken breasts
2. Using a small, very sharp knife, make a slit in the flesh of each breast fillet from top to bottom, creating a pocket at a slight slant.

Spoon the butter mixture into a piping bag and pipe into the pocket.

3. Mix the flour, paprika and seasoning together in a bowl. Tip the beaten eggs into another bowl and the breadcrumbs into a third. Dip the stuffed chicken breasts first into the flour to coat, shake off any excess, then mix them into the egg and turn until covered. Finally, cover the breadcrumbs, again shaking off any excess. It helps to keep one hand clean when dipping into the coatings. Chill in a fridge slit sides down to help firm the crumbs.

4. Preheat oven to 190°C/Gas 5. Heat the oil in a pan and place the Kiev in, add a knob of butter and fry until colored on both sides. Transfer the pan to the oven and cook for approximately 12-14 minutes until golden brown and the chicken is thoroughly cooked.

5. Serve with dressed roquette and a lemon wedge.

For the Spicy Potato Wedges

1. Wash Potatoes

2. Cut into good size wedges

3. To help the potato's along drop into boiling water for about 5 minutes or until they are just starting to soften. Drain immediately, steam will dry the water off them.

4. Once cooled, place the wedges in a sandwich bad and add oil and cayenne pepper, paprika, salt and pepper. Gently massage over the spice and oil mix.

5. Place on a preheated backing tray (so they sizzle - which helps them to not stick to the tray).

6. Roast until golden brown and crunchy - about 30 minutes. Serve hot.

  • 4 free-range skinless, boneless chicken breasts, about 150g each
  • 100g plain flour
  • 200g butter, softened
  • 3 large cloves of garlic, peeled and crushed
  • Finely chopped basil
  • Finely chopped fresh parsley
  • Pinch paprika
  • 2 large free-range eggs, beaten