To make the pesto, combine the basil, grated Parmesan, garlic, toasted pine nuts and olive oil. Blitz to a paste then place in the fridge until needed.
Pre-heat the oven to Gas 6, 200°C, fan 180°C and place a heavy baking tray in the oven to heat up.
Wash the potatoes, peel them if desired then cut them into evenly-sized chunks. Parboil them for 10 minutes then drain and put them back in the pan. Add 3tbsp vegetable oil and 2tbsp runny honey and stir gently until all the potatoes have an even coating of honey and oil.
Tip them out onto the hot baking tray and add a few sprigs of rosemary (optional). Then place in the oven to roast for 40-60 minutes, turning from time to time.
Lay the chicken breasts out on a chopping board and carefully make a cut along the length, so that you can open them out but they stay in one piece. Place a tablespoon of the pesto on each breast, or more or less if you prefer. Then fold the breast back together and secure it with cocktail sticks.
Beat the eggs carefully in a shallow bowl. Place the flour in a second shallow dish and the breadcrumbs in a third. Carefully dip each chicken breast first into the flour, then into the egg and, finally, into the breadcrumbs. When all have been coated, repeat the breadcrumb layer for an extra crunchy coating.
Heat 2 tbsp olive oil in a heavy frying pan. Once it is hot, add a knob of butter and fry the chicken breasts until the crumbs have an even, golden colour. Transfer to an oven dish and place in the oven for 30 minutes.
While the chicken and potatoes are cooking, heat 1tbsp olive oil in a frying pan, add a knob of butter and fry the shallots and garlic over a gentle heat. Once they have sweated down, add the mushrooms and white wine and simmer until the mushrooms have cooked down. Just before serving, add the cream and heat through.
Check the roast potatoes are crunchy on the outside with fluffy insides and that the chicken is cooked through. Serve the Kievs and potatoes with a small ramekin of garlic mushrooms on the side of each plate.
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