Directions:

• 1

  Pound and flatten the chicken.

• 2

  Season the chicken butterfly with salt, pepper, then sprinkle chicken evenly with the garlic and herbs.

• 3

  Shape butter into a cylinder, and place in the centre of the chicken. Roll, and tie with kitchen twine and tie the roll with a butcher's knot. so the Kievs are as airtight as possible to keep the butter from leaking out during cooking.

• 4

  Dust the Kiev's in flour very lightly, use toothpicks to keep the Kievs intact and then place it in the refrigerator for at least 30 minutes so it can firm up.

• 5

  Heat the olive oil in a large skillet over medium heat. Place the Kiev in the skillet until its nicely browned on all sides, including the tops and bottoms of the Kievs. The browning may take about 15 minutes.

• 6

  Place the Kiev in a 200°C oven for 30 minutes.

• 7

  To the same skillet, add the grape juice and chicken stock to deglaze the pan. Reduce the sauce until it is nicely brown and shimmering. Then add a tiny bit of lemon juice.

• 8

  Plate the Kiev and pour the sauce over them. Serve with lemon wedges.