Jamie oliver's chicken kiev

Fry the bacon slices with a small dash of olive oil in a frying pan over medium heat until they are golden brown and crispy, and scoop them out of the pan.

Peel the garlic cloves, chop them together with the parsley leaves and mix them with a pinch of cayenne pepper through the butter. Put in the fridge to get hard.

Now fill the chicken breasts one at a time. To do this, pull the loose piece of fillet that is on the back.

Make a deep notch with a sharp knife so that you get a bag.

Pull the bag open with your fingers, cut the butter into four pieces, push a piece into the opening and crumble a slice of bacon.

Fold the piece of filet back to make it a neat, sealed package. Repeat with the 3 other pieces of chicken.

Heat the oven to 180 ºC / Gas oven level 4.

Put the flour in a shallow dish and beat the eggs in another shallow dish.

Put the bread crumbs with a pinch of salt and pepper in a third shallow dish.

Roll the chicken packages first through the flour, then pass them through the egg and let them drain.

Finally press them into the bread crumbs to give them a uniform jacket.

Fry them for a few minutes on each side in a frying pan with the sunflower oil over medium to high heat, or until lightly golden brown.

Put them on a baking sheet and put them in the oven for another 10 minutes until they are done.

You can also leave baking in the pan and only bake them in the oven for 20 minutes, but then you should sprinkle them with a little oil. They do not turn golden brown, but the taste is not less.

In the meantime, peel the potatoes, cut them into coarse pieces and boil them in a pan of salted water for 12 to 15 minutes or until tender.

Cut the broccoli into pieces and cook with the potato for the last 8 minutes.

Let the vegetables drain and exhale, put them back in the pan and mash them with a knob of butter and a pinch of pepper and salt to puree.

Divide the puree over the plates and put a Kiev on top of each.

Make the spinach leaves (or arugula) with a little oil and lemon juice, and sprinkle them loosely around the chicken as a garnish.

Cut the lemons into wedges and serve with the chicken Kiev.