Gordon and his chicks took on Katie Price and her breasts in a head to head on the F Word
Watch the video of Katie Price and Gordon cooking chicken kievs
1. Preheat oven to 190°C.
2. To make the filling, mix the softened butter with the garlic, tarragon, parsley and seasoning. Chill in the fridge until ready to use.
3. For the chicken breasts, check first to see if they have a separate under-fillet, which chefs call a supreme. If so, don’t detach it. Using a small, very sharp knife, make a slit in the flesh of each breast fillet from top to bottom, creating a pocket at a slight slant.
4. Spoon the butter mixture into a piping bag and pipe into the pocket. If you have fillets with supremes, then simply fold these over the slits to cover them.
5. Mix the flour, pinch of paprika and seasoning together in a shallow bowl. Tip the beaten eggs into another shallow bowl and the breadcrumbs into a third. Toss the stuffed chicken breasts first into the flour to coat, shaking off any excess, then slide them one at a time into the egg and turn until covered. Finally, dip each into the breadcrumbs, again shaking off any excess. Lay the breasts, slit sides down, on a plate and chill to help firm the crumb coating.
6. When ready to cook, heat the oven to 190°C/Gas 5. Pour the oil into a medium frying pan to heat until you can feel a good heat rising. Add the chicken breasts and colour for 1-2 minutes on each side, until lightly golden. Transfer the pan to the oven and cook for approximately 12-14 minutes until golden brown and the chicken is thoroughly cooked.
7. Boil the peeled potatoes until tender. Drain and then pass through a ricer. Return to a clean pan, heat gently, season with salt and pepper and add the olive oil. Beat together until smooth.
8. Steam the broccoli in a steamer for 3-4 minutes until tender. Heat a touch of oil in a non-stick frying pan and fry the parma ham for 1-2 minutes until golden. Stir in the lemon zest, steamed broccoli and seasoning and toss together. Heat for a further 1-2 minutes.
9. To serve, spoon the mash potato onto serving plates. Arrange the broccoli and chicken kiev alongside and spoon over any garlic butter on top to serve.
Gordon Ramsay’s chicken tikka masala
Gordon Ramsay's chicken and paprika stroganoff
Jamie Oliver's Parmesan chicken breasts
Jamie Oliver's perfect roast chicken
Hugh Fearnley-Whittingstall's chicken kievs
Gordon's vegetable curry
Chilli con carne
Gordon's macaroni cheese
Gordon's shepherd's pie
Prawn cocktail
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