Chicken kiev with dill potato salad

1.Combine butter, ham, cheese, thyme and half the zest in a bowl. Season. Place chicken between 2 pieces of plastic food wrap. Using a meat mallet or rolling pin, gently pound thickest part until chicken is an even thickness (about 12mm). Using the tip of a small sharp knife, cut a slit in one side to form a pocket. Push butter mixture into pocket, patting to even out. Whisk egg and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip chicken into flour to coat, then egg then breadcrumbs. Chill for 30 minutes or until butter is firm.

2.Meanwhile, place potatoes in a saucepan; cover with cold water. Bring to the boil. Boil for 15 minutes or until tender. Drain; return to pan. Using a fork, coarsely crush potatoes. Stir in dill, 50g of the extra butter and remaining zest. Season. Cover to keep warm.

3.Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Melt remaining extra butter in a frying pan over moderate heat. Add chicken; cook for 3 minutes each side or until golden. Transfer to prepared tray. Bake, turning once during cooking, for 15 minutes or until cooked. Season. Serve chicken with dill potato salad.