Chicken Kiev

Place the Garlic (2 cloves) in a bowl with the Salt (1/2 tsp). Using the back of a spoon, press down until the garlic softens slightly but do not make it a paste.

Add the Unsalted Butter (2/3 cup) and Italian Flat-Leaf Parsley (2 Tbsp). Using a fork, mash the ingredients together.

Place on a layer of cling film and roll the plastic until a ball forms with the butter. Place in the freezer for 30 minutes or in the fridge if making it ahead of time.

Use a sharp knife to make a deep cut along the thinner side of each Boneless, Skinless Chicken Breasts (4).

Place the chicken between two layers of cling film. Using the flat side of a meat mallet, thin out the chicken until it is between 1/2-centimeter and 1-centimeter thick.

Remove the butter from the freezer or fridge and divide into 4 balls. Place in the middle of the chicken and wrap the flaps over the butter to enclose it. Place on cling film and tightly wrap until the chicken forms a tight ball. Place into the freezer for 1 hour to firm.

For the breading station, season the All-Purpose Flour (1/2 cup) and Panko Breadcrumbs (1 cup) with additional salt and Ground Black Pepper (1/4 tsp) and place on two separate plates.

Whisk together Eggs (2) and Milk (1 Tbsp) and place on a large plate.

Remove the chicken from the freezer and carefully unwrap it. Place in the flour and coat all over, then dip in the egg wash and finally into the panko crumbs. Make sure you press down firmly so the Chicken Kiev remains a tight ball.

Heat Vegetable Oil (as needed) to 350 degrees F (180 degrees C).

Preheat oven to 350 degrees F (180 degrees C).

Gently lower each Kiev into the oil and deep fry for 2-3 minutes or until lightly golden.

Place on a baking dish and place in the oven for 20 minutes.

Leave to rest for 5-7 minutes.

Serve with hand cut fries, potato mash or salad. Enjoy!