Chicken Kiev

Method

Pound the chicken breasts between cling film until 1cm thick, then carefully cut a horizontal pocket into each without piercing the sides. Mix the cold butter with parsley, dill, garlic, salt and pepper, then divide into four portions and insert one into each chicken pocket, sealing the edges firmly by pressing them together. Set up three bowls with flour, beaten egg, and breadcrumbs respectively, then coat each chicken breast in flour, shaking off excess, dip in egg, and roll in breadcrumbs, pressing gently to adhere. Heat the oil to 170C and carefully lower the chicken breasts into the hot oil, frying for 8-10 minutes until golden brown, turning halfway through cooking. Remove with a slotted spoon and drain on kitchen paper, then rest for 2 minutes before serving. The butter inside will be molten and flow out when cut, so warn diners to take care.