Chicken Kiev

• With a sharp knife, make a small incision through the thicker end of the breast and carefully run the knife through so you end up with a pocket effect. Try to make sure you don't pierce the meat. Repeat with the other three.
• Mix together the butter, garlic, parsley and pepper.
• Place the butter into a piping bag and snip off the end.
• Pipe the butter into the pocket you have just created, then repeat with the other three breasts. Secure the opening with a cocktail stick if needed.
• Next, dust each breast in flour, dip in beaten egg and finally coat in breadcrumbs, making sure the hole you made is coated really well.
• Then, this is the important part chill well until the butter is very hard
• You can cook the kievs either in the oven or by deep-frying them.
• To cook in the oven, preheat the oven to 200C.

To shallow fry

• Fry the breasts in 2cm oil on both sides for a couple of minutes to brown nicely, then pop onto a wire rack on a roasting tray. Cook in the preheated oven for 12-14 minutes, or until the chicken is cooked through.

Deep fry

• Fill a deep pan one-third full with vegetable oil and heat to 175-180C.
• When ready to cook, carefully place the kievs into the hot oil and cook until light brown, crispy and cooked through; this will take about 10-12 minutes.
• Once cooked, remove the cocktail stick and serve piping hot.