Chicken Kiev serves with couscous salad:

Ingredients:

Slices medium red chilli 1

Slices medium green chilli 1

Chicken stoke 1 ½ cups

Couscous 1cup

Cumin 1tbsp

Sesame seeds 2tbsp

Butter 10gr

Pomegranate seeded 1

Balsamic vinegar 2tbsp

For chicken Kiev:

Boneless chicken breast halves 4

Butter, softened 4tbsp

Chopped fresh parsley 2tbsp

Chopped fresh chives 2tbsp

Salt and pepper

Plain flour 100gr

Bread crumbs 300gr

Eggs 3

Instructions:

Make the butter herb with mix the butter, parsley, chives, salt and pepper in the blender then roll it in the cling film and chill until firm so divide into 4 portions.

Flatten each chicken breast half to about 1/4-inch thickness by pounding each between wax paper or plastic wrap. Place a portion of the chilled butter mixture in the centre of each flattened chicken breast half. Roll each to completely enclose the butter. Dust each roll in flour then dip in beaten egg. Roll in bread crumbs and again dip in egg and roll in bread crumbs place in lightly greased baking dish. Cover and bake at 180°c oven for 40 minutes. Uncover and bake 15 minutes longer.

Boil the chicken stock then pour into the couscous, stir and cover it and let stand for 5min. Fry chillies in butter for 1min then add cumin and sesame seeds to it and fry for 2min more. Remove from heat and mix with balsamic vinegar and pomegranate.

Mix the ingredients to couscous and serve it with chicken Kiev.