Method

1. 01

   Prepare the Garlic Herb Butter10 min

   In a small bowl, combine the softened unsalted butter, crushed garlic cloves, finely chopped fresh parsley, finely chopped fresh dill, 0.5 tsp of salt, and 0.25 tsp of black pepper. Mix thoroughly until well combined. Form the butter mixture into four small log shapes, approximately 4 cm long each. Wrap them individually in cling film and chill in the freezer for at least 15 minutes, or until firm.

2. 02

   Prepare the Chicken Breasts8 min

   Place each chicken breast between two sheets of cling film or baking parchment. Using a meat mallet or rolling pin, pound them evenly to about 5 mm thickness. Be careful not to tear the meat. Season both sides of the flattened chicken with the remaining 0.5 tsp of salt and 0.25 tsp of black pepper.

3. 03

   Roll the Kyivs7 min

   Remove the chilled butter logs from the freezer. Place one butter log in the centre of each flattened chicken breast. Fold in the sides of the chicken over the butter, then tightly roll the chicken breast to fully enclose the butter, ensuring there are no gaps. The goal is to create a sealed packet to prevent the butter from leaking out during cooking. Place the rolled chicken on a plate and chill in the fridge for 10 minutes.

4. 04

   Set Up the Breading Station2 min

   Prepare three shallow dishes. Put the plain flour in the first dish, the beaten eggs in the second, and the panko breadcrumbs in the third.

5. 05

   Bread the Chicken10 min

   Take one chilled chicken roll and dredge it thoroughly in the plain flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated, allowing excess to drip off. Finally, roll it generously in the panko breadcrumbs, pressing gently to ensure a thick, even coating. Repeat the egg and breadcrumb coating process a second time for extra crispiness and to create a more robust seal. Place the breaded Kyivs on a clean plate.

6. 06

   Preheat the Oil and Oven5 min

   Preheat your oven to 180°C (160°C fan/Gas Mark 4). In a deep, heavy-bottomed frying pan or Dutch oven, heat the vegetable oil to 170°C. If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately and turn golden in about 30 seconds.

7. 07

   Fry the Chicken10 min

   Carefully lower two Chicken Kyivs into the hot oil. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp on all sides. Do not overcrowd the pan. Remove the fried Kyivs with a slotted spoon and place them on a wire rack set over a baking tray. Repeat with the remaining Kyivs.

8. 08

   Bake to Finish15 min

   Transfer the baking tray with the fried Kyivs to the preheated oven. Bake for 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C. Let the Kyivs rest for 5 minutes before serving to allow the juices to redistribute and the butter to slightly cool, preventing burns.