Chicken kievs

Method

1. In a bowl, mix together the butter, garlic and parsley. Season well, then spoon onto a sheet of cling film. Shape into a log (about 10cm x 4cm) and freeze for 15 minutes until solid.
2. Meanwhile, put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until completely flattened. Take the butter from the freezer and slice into thin rounds. Divide evenly among the flattened chicken breasts, then bring the edges of the chicken over the butter to form a neat parcel with the seam on top. Invert onto a plate or board, so the seal is underneath, then chill for 10 minutes.
3. Preheat the oven to 200°C/fan180°C/gas 6. Dust each Kiev in seasoned flour, then dip in the egg, followed by the breadcrumbs. Make sure they’re well coated.
4. Heat a generous layer of oil in a non-stick frying pan over a medium-high heat. Put the Kievs in the pan, with the seal underneath, and fry for 5-7 minutes, turning to brown all over. Transfer to a baking sheet and bake for 12-15 minutes. Serve with mashed potato or a green salad.