Ingredients

Steps

• Preheat the oven to 200°C.
• Stuff the gorgonzola rounds into the chicken breast pockets and seal.
• Dredge chicken in flour, dip in beaten egg, and coat with breadcrumbs twice.
• Heat oil in a deep pan and deep-fry chicken for four minutes until golden.
• Drain chicken on kitchen paper and bake on a tray for five minutes.
• Sauté blanched potato slices in butter and oil for two minutes per side.
• Fry the chopped red pepper in olive oil in a separate pan.
• Add sugar and balsamic vinegar, then boil until the sauce thickens.
• Serve the kiev on the potatoes and drizzle with the sweet pepper sauce.