- 4 x 200g/7oz skinless chicken breasts with the wing bone retained
- 1 tbsp olive oil
- 2 tbsp jerk seasoning paste
- 3 garlic cloves, crushed to a paste
- 200g/7oz butter, softened
- 2 shallots, finely diced
- 2 tbsp finely chopped English parsley
- ½ lime, juice only
- salt and freshly ground black pepper
- vegetable oil, for deep frying
- 4 free-range eggs, beaten
- 110ml/4fl oz milk
- 110g/4oz plain flour
- 500g/1lb 2oz Japanese breadcrumbs
- 500g/1lb 2oz yellow or white yams, peeled and cut into 1cm/½in chunks
- 4 tbsp olive oil
- 4 rashers smoked streaky bacon, roughly chopped
- 110g/4oz assorted wild mushrooms
- salt and freshly ground black pepper
- For the Kiev, make an incision in the top of each of the chicken breasts, then wiggle the knife around to create a pocket. Set aside.
- Heat the oil in a frying pan, add the jerk paste and garlic and cook for one minute or until fragrant.
- Place the butter into a bowl, add the cooked jerk paste and garlic, along with the shallots, parsley and lime juice. Beat together until well combined. Season with salt and freshly ground black pepper, to taste.
- Place the mixture into a piping bag and pipe it into the pockets created in the chicken breasts.
- Place the chicken onto a plate, cover and place in the fridge for 30 minutes until the butter inside the chicken has just set.
- Heat the vegetable oil in a deep heavy-bottomed saucepan or deep fat fryer, to 190C/375F or until a breadcrumb sizzles and turns golden-brown when dropped in it (CAUTION: hot oil can be dangerous – do not leave unattended). Preheat the oven to 200C/390F/Gas 6.
- Beat the eggs and milk together in a small bowl; tip the flour onto one plate and the breadcrumbs onto another plate.
- Dip each chicken breast in the flour, then the egg mixture and finally in the breadcrumbs to coat entirely.
- Place each breast in the deep fat fryer and cook for two minutes until golden-brown.
- Carefully remove the chicken from the fryer using a slotted spoon and drain on kitchen paper. Place onto a roasting tray and roast in the oven for 5-8 minutes, or until cooked through.
- For the yam forestière, bring a pan of salted water to the boil, add the chopped yams and simmer for 2-3 minutes, or until just tender.
- Drain the yams and set aside.
- Heat a frying pan, add the olive oil and yams and fry for 3-4 minutes, or until golden-brown on all sides.
- Heat a second frying pan until hot, add the bacon. Add the mushrooms and fry for 2-3 minutes, or until cooked through.
- Add the yams to the bacon and mushrooms and mix well to combine. Season with salt and freshly ground black pepper, to taste.
- To serve, spoon the yam mixture into the centre of each of four serving plates. Cut the Kiev in half on the diagonal and arrange on top. Serve.