Preheat the oven to 200C/400F/Gas 6.
For the chicken Kiev, using a sharp knife, carefully cut a pocket into the side of the chicken breast.
Place the cheddar, butter and chives in a bowl and mix well.
Stuff the butter mixture into the pocket cut in the chicken.
Lay the streaky bacon on a clean surface arranged in lines overlapping slightly to create a blanket.
Place the chicken at one end of the bacon blanket and roll the bacon around the chicken.
Heat an ovenproof frying pan over a high heat. Add the bacon-wrapped chicken and fry for two minutes on each side, until golden.
Transfer to the oven and cook for five minutes, or until the chicken is cooked through.
For the rösti, place the grated potato and the cornflour in a bowl and mix together, seasoning, to taste, with salt and freshly ground black pepper.
Melt the butter in an ovenproof frying pan over a high heat. Add the rösti mixture and cook on both sides for two minutes, or until golden. Transfer to the oven and bake for five minutes, or until cooked through.
To make the gravy, melt the butter in a frying pan over a medium heat. Add the sliced onions and cook for five minutes, until soft.
Add the sugar and cook for a further two minutes until browned and caramelised.
Add the wine and stock and turn up the heat to high. Reduce the gravy by half.
To serve, place the rösti in the centre of a warmed plate, place the chicken on top and pour the gravy around.
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