1.Preheat oven to 220°C (200°C fan-forced).
2.Combine chicken and marinade in large bowl.
3.Cook chicken, in batches, in heated oiled large frying pan, on stove top, until browned all over. Place chicken on baking-paper-lined oven tray. Transfer to oven; roast 15 minutes or until cooked through.
4.Stand chicken 5 minutes before serving with a herb salad, if you like.
The cut known as chicken kiev is a breast of chicken with the wing bone attached; this gives a small jutting-out bone on each fillet. It is available from poultry shops.Note