Restaurant Style Chicken Kiev

To prepare the garlic butter: Mix together butter, garlic, parsley, salt and pepper. Divide the mix into 4 equal portions onto a piece of cling film and roll into a ball. Place in the freezer for 30-40 minutes to freeze.

For the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast if too thick, place a layer of cling film on top of it and then flatten using a meat tenderiser or any flat but heavy kitchen utensil to a thickness of 1/4 inch. If you don't have a tenderiser you can also use the back of a frying pan.

Season with salt and pepper on both sides.

Place the frozen garlic butter in the centre, fold the chicken over the garlic butter and bring together the cling film such that you can twist it to form a ball. Make sure the cling film is tightly twisted together. Place in the freezer for 1-2 hours until the seams have frozen.

For the breading: Add the flour onto a plate, crack the eggs in a deep bowl and whisk, and in a third bowl mix together bread crumbs, dried oregano, parmesan cheese, salt and pepper.

Roll the frozen chicken onto the flour and make sure it is coated evenly, then dip into the eggs and into the bread crumbs.

Once coated, dip again into the eggs and into the bread crumbs for a second coat.

Place in the freezer for just 5-10 minutes to set.

To cook: Deep fry the chicken kiev for 2-3 minutes until golden brown. Then place into an oven at 200C for 25-30 minutes.

Serve with a side of creamy mashed potato and steamed vegetables.