Mob's Chicken Kiev

Heat your oven to 180°C/354°F.

Add 150g of butter to a bowl with a large handful of chopped tarragon and chopped parsley. Grate in 2 garlic cloves. Season with salt and pepper. Mash together.

Wrap your butter in cling film. Mould into a cylinder shape. Place in the fridge for 30 minutes to firm up.

Chop up your bacon and add to a pan. Cook until crispy.

Get your potatoes boiling in a pan of water.

Once cooked through, drain and re-add to the pan. Add 1 1/2 tablespoons of butter, a handful of chopped parsley and tarragon, salt, pepper and a small drizzle of olive oil. Mash everything together. Once mashed, add your bacon and fold it through. Set mash aside.

Chicken time. Cut a slit into the thick side of each chicken breast. Work the knife and your index finger into the slit and make hole to hold the butter. Ideally you want to keep the slit quite small so the butter doesn’t flow out.

Take your butter out the fridge. Cut up into small discs. Squeeze them into each of the four chicken breasts.

Lay out 3 bowls. Fill one with flour, the other with 3 eggs (whisk and season with salt and pepper) and the last with breadcrumbs.

Dip your chicken in the flour, next the eggs and then the breadcrumbs.

Heat a large frying pan with a good drizzle of oil. Add your breasts to the pan. Cook for 4 minutes on each side, until the breadcrumbs are golden.

Remove the breasts from the frying pan and add to a roasting tray. Place in oven for 14 minutes until cooked through. Serve the chicken on a large spoonful of the bacon mash. Tuck in and enjoy!