A proper Chicken Kiev is something we should all be dragging kicking and screaming back from the 1970's and putting firmly back onto menus. I'd be so happy to see it on offer in a good pub, but I suspect the reason it's not is because it's actually pretty tricky to make yourself. Of course, it's just a matter of getting a good quality piece of chicken (I favour a supreme - the breast with wing bone attached - and I got mine from Hampstead Butcher & Providore) and stuffing it