1 small handful sourdough croutons, fried and toasted
1 head red endive, leaves separated
1 head white endive, leaves separated
6 cornichons, chopped
8 slices cured ham slices, chopped
thinly cut salami slices, chopped
3 tbsp olive oil
1 tbsp white wine vinegar
To make the chicken kiev, mix the butter, garlic and parsley together in a bowl and then roll into a log. Wrap in kitchen foil and chill in the fridge for at least an hour until firm.
Cut 2 discs of butter from the log and store the rest in the freezer for another dish. Turn the chicken breasts over and cut slits into the underside of the thickest part of the breasts. Slip the butter discs evenly inside each breast and press the flesh back together. Place the flour, egg and breadcrumbs into wide, shallow bowls. Dip the breasts in the flour, then the egg and then the breadcrumbs, folding the thin end of the breast under to make an oval shape.
Preheat a deep fat fryer to 180C. Deep-fry the kievs for around 10 minutes, depending on the size of the chicken breasts, until golden and cooked through.
To make the cheese fondue, place the cheeses and the cornflour in a large saucepan and heat until melted. Pour in the wine and simmer for a couple of minutes, stirring all the time.
To make the croutons, put a frying pan over a medium heat and add the olive oil. Fry the sourdough croutons for 2–3 minutes until crispy.
To serve, toss the croûtons with the endive leaves, cornichons, ham and salami in a salad bowl. Dress with the oil and vinegar and transfer to two plates. Add the chicken kievs to the plates. Transfer the fondue to two bowls and serve alongside.
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