Finely chop the jalapeños, spring onions, garlic and parsley. Add to a bowl with the softened butter and beat together. Season with salt and pepper and set aside. You can do this in a food processor or mini chopper if you have one!

Make an incision starting at the thicker end of each chicken breast with a small, sharp knife. You want to create a pocket in the chicken breast for the butter to sit in. The best way to do this is to push the knife in just over halfway, being careful not to cut out any side of the breast. Repeat with the other chicken breasts.

Use a teaspoon or a piping bag to fill each breast with a healthy portion of the butter, leaving the opening clean so you can get a good seal. Press the breast to flatten slightly and seal the opening.

Now set up a bowl each of flour, egg and breadcrumbs. Pass the chicken breasts through each bowl, flour, egg, breadcrumb and then back through egg and breadcrumbs to get a really thorough coating. Pop the kyivs into the fridge for 20 mins.

Remove the tough stalks from the cavolo nero and set aside. Preheat the oven to 170°C.

Peel the potatoes and cut into big chunks. Boil in seasoned water until just tender, this will take around 12-13 mins. Mash the potatoes with the milk, grated parmesan and a knob of extra butter. Keep warm while you cook the kyivs.

Cover the base of a large frying pan with a 1cm layer of olive oil. Set over a medium heat and cook the kyivs for 2-3 mins on each side until golden brown. Transfer to a tray and pop in the oven for 10-12 mins until cooked through.

Cook the cavolo nero in a pan with olive oil and salt and finish with a squeeze of lemon.

Serve the warm mash topped with kyivs, cavolo nero and lemon wedges.

Get stuck in.