4 skinless, boneless chicken breasts
100g plain flour
3 eggs, beaten
Sunflower oil or vegetable oil, for frying
FOR THE BUTTER
8 tbsp unsalted butter, plus an optional 1 to 2 tbsp for frying
1 tbsp finely chopped fresh parsley
1 garlic clove, crushed
1 tsp dried dill
¼ tsp salt, plus more for seasoning
¼ tsp black pepper, plus more for seasoning
1 Begin by preparing the filling. Combine the butter, herbs, garlic, salt and pepper, either in a food processor, or in a bowl, using a fork to soften the butter and mix in the ingredients.
2 Scrape the butter onto a piece of plastic wrap or parchment paper and shape and roll it into a log that is about the same size as a stick of butter. Place in the freezer 25 minutes to harden.
Taking one breast at a time, lay them smooth-side down and remove a mini fillet. Make an incision down the middle of the fillet half way into it to make a pocket. Do not cut all the way through the meat.
Lay a piece of cling film over the breast and, using a meat mallet or rolling pin, flatten it out slightly. On another part of the board bat out the mini fillet slightly.
Divide the butter into four and squash into flattish discs. Stuff each of the pockets that you made with a disc of butter. Cover each with the mini fillet and fold the sides of the breast over it. Set aside.
Tip the flour, eggs and breadcrumbs into separate shallow containers. Working methodically, completely coat each breast in flour, then egg, then breadcrumbs, then dip back into the egg and finally again in the breadcrumbs. Use cocktail sticks to secure and ensure the breast is sealed.
To cook, heat oven to 200C. Heat a good amount of oil into a large frying pan and, once hot, turn the heat down to medium. Fry the Kievs for 2 to 3 minutes on each side until dark golden. Lift them onto kitchen paper to absorb any excess oil and then transfer to a roasting tin.
Cook in the oven for 20 minutes or until the Kievs feel firm when prodded at the thickest part. Serve immediately.