Ultimate Chicken Kyiv W. Crispy Chicken Skin Sweet Potato Mash & Peas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Peel and finely chop (or grate) your garlic

Add 2 tbsp [3 tbsp] [4 tbsp] soft butter to a bowl with your traditional Italian pesto, chopped garlic and 1/2 tbsp per person of your panko breadcrumbs (save the rest for later!) and mix with a fork – this is your butter mix

Tip: If your butter is not soft then microwave for a few secs or until soft to the touch!

Carefully pull the chicken skin off your chicken breast joint[s] and set aside for later

Add the chicken breast joint[s] to a chopping board and slice through the thickest part of the chicken, being careful not to cut all the way through to the other side and open it out like a book – this is your butterflied chicken

Add the butter mix to the centre of the chicken with a generous pinch of salt and pepper

Add a handful of flour to a plate

Crack your egg[s] into a shallow bowl with a small splash of milk and beat with a fork

Add the remaining panko breadcrumbs to another plate

Fold the chicken over to seal in the butter – this is your stuffed chicken

Coat the stuffed chicken in the flour, then dip into the beaten egg and finally press into the breadcrumbs firmly to evenly coat all over

Transfer the breaded chicken to one side of a baking paper-lined tray (or two!) and drizzle over a little olive oil

Add the chicken skin to the other side of the tray with a pinch of salt and a little drizzle of olive oil

Put the tray in oven for an initial 25 min or until the skin is crispy and golden

While the chicken is cooking, boil a kettle and peel your potato[es], then chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Once the chicken has had 25 min, remove the tray from oven and transfer the crispy chicken skin to a clean chopping board

Spoon any melted butter in the tray over the stuffed chicken and return the tray to the oven for a final 5 min or until the chicken is golden and cooked through (no pink meat!) – this is your chicken Kyiv

Chop the crispy chicken skin finely

Reboil a kettle

Return the cooked potatoes to a low heat with a splash of milk

Season with a pinch of salt and pepper and mash until smooth

Add your blanched peas to a colander and pour boiled water all over them to refresh them