Chicken parcels "kiev pascal style" with watercress and parsley salad

Method

1. First prepare the shallot base. Put the chopped shallots in a small saucepan with the white wine and peppercorns. Bring to the boil then simmer gently for a few minutes until reduced and all the liquid has evaporated. Set aside until needed.

2. Next prepare the garlic butter. Put all the ingredients in a food processor and whiz to a paste. Scrape into a bowl and reserve until needed.

3. To prepare the chicken, remove the skin and carefully cut out the bone. Open out the flesh and press it flat. Place a quarter of the shallot base and garlic butter in the centre. Fold the flesh around the filling to form a neat parcel. Wrap the parcel in a spring roll wrapper, dampening the edges to seal. Repeat with the remaining breasts. Cover and chill in the fridge for at least 1-2 hours before cooking.

4. Preheat the oven to 180°C/gas 4.

5. Heat the oil in a non-stick oven-proof frying pan over medium-high heat. Add the chicken parcels with the best-looking side facing downwards. Fry for about 2 minutes until nicely golden.

6. Turn the parcels over, then put the pan in the oven for a further 5-6 minute until cooked and golden..

7. Remove from the oven and drizzle the parcels with lemon juice. Remove from the pan and leave to rest in a warm place for 1-2 minutes.

8. Put the salad leaves in a serving bowl. Add a squeeze of lemon juice, drizzle with olive oil and season lightly with a touch of salt and freshly ground pepper

9. Transfer the parcels to serving plates. Garnish with a lemon half. Serve with mashed potato and the salad.