Chicken Kiev

Step 1: Place the garlic butter ingredients in a bowl and mix until combined.

Step 2: Scrape the butter onto a small sheet of baking or parchment paper and roughly shape it into a 10 x 6 cm (4 x 2.4-inch) rectangle. Refrigerate until firm, then cut it in half lengthwise to make two batons.

Step 3: Place the chicken smooth side down between two freezer bags or sheets of paper. Pound with a meat mallet to an even 0.5 cm (0.2-inch) thickness.

Step 4: Sprinkle both sides of the chicken with salt and pepper.

Step 5: Place one butter baton in the middle of each chicken breast. Trim the edges if needed and put the trimmings in the centre. Fold the sides over the butter, then roll the chicken up from the bottom, finishing with the seam underneath.

Step 6: Wrap each chicken log in cling wrap, twisting the ends tightly to make a firm log. Freeze for 30 minutes, until the surface feels fairly firm but is not frozen solid.

Step 7: Put the egg, flour, and breadcrumbs in separate bowls. Coat the chicken in flour and shake off the excess. Coat it in egg and let the excess drip off, then coat it in breadcrumbs, pressing them on to adhere.

Step 8: Freeze the crumbed chicken for 30 minutes, until fairly firm to handle but not frozen solid.

Step 9: Preheat the oven to 180°C / 350°F. Place a rack on a tray.

Step 10: Heat the oil in a heavy-based pot to 190°C / 375°F. Carefully add the chicken and cook, turning once or twice, until golden, 2–3 minutes. The chicken will still be raw inside.

Step 11: Transfer the chicken to the rack and bake for 15 minutes, or until its internal temperature is 65°C / 150°F. Pierce only the top so the butter does not leak out.

Step 12: Rest for 2 minutes, then serve with a pinch of parsley, if desired.