Stuffed Cream cheese and sundried tomato chicken

To start, butterfly your chicken in half and set aside.

Either using greaseproof paper or clingfilm, lay your chicken down on your chopping board, using a tenderising hammer, softly flatten the chicken to both tenderise the meat and also allow for your surface area when moulding the kiev.

For the filling, mix together all ingredients in a bowl and set aside.

Place the chicken on another sheet of clingfilm and your filling 1/3 up from the bottom. Gradually roll the chicken up making sure both sides are not leaking the filling out.

Using the clingfilm make sure the cylinder is very tight and set in the freezer for a few hours, this will make the breadcrumbing easier.

Remove from the clingfilm and place in the flour, fully coating the chicken. Then place in the egg wash and then the panko breadcrumbs.

I like to double up, go back in the egg was and then back again into the breadcrumbs to double breadcrumb the chicken.

Heat your oil up to 165 degrees and place your breaded chicken in.

Once golden brown (this will not be cooked at this point) transfer to a rack and leave to drain.

Place in the oven at 200 degrees for 10 minutes.

Serve with greens and roasted tomatoes.