1-Prepare Garlic Herb Butter: Mix 6 tablespoons (90g) softened unsalted butter with 2 teaspoons finely chopped parsley, 2 cloves garlic finely minced (about 2 teaspoons), and ¼ teaspoon salt (omit if using salted butter). Combine until smooth, shape into a 10 x 6 cm rectangle on parchment paper, chill until firm, then cut into two batons.

2-Flatten Chicken Breasts: Place 2 skinless, boneless chicken breasts (220-250g each) between parchment paper or plastic wrap. Pound gently with a meat mallet or rolling pin to about 0.5 cm thickness, taking care not to tear the meat. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.

3-Roll Chicken with Butter: Place one baton of chilled herb butter in the center of each flattened chicken breast. Fold in the sides, then roll tightly from one edge, sealing well. Wrap each rolled breast tightly in cling wrap, twist ends, and freeze for 30 minutes to firm up.

4-Prepare Breading Station: Set out three bowls with ¼ cup all-purpose flour, 1 lightly whisked large egg, and 1 cup panko breadcrumbs.

5-Bread the Chicken Rolls: Remove the chicken from cling wrap and dredge thoroughly in flour, shaking off excess. Dip in beaten egg, then press evenly into panko breadcrumbs. Freeze again for 30 minutes to allow coating to set and butter to remain sealed.

6-Fry the Chicken Kievs: Heat oil (canola or vegetable) in a deep pan to 190°C (375°F). Gently fry the rolls for 2-3 minutes until golden but not fully cooked inside. Transfer them to a wire rack over a baking tray.

7-Bake for Finish: Place in a preheated oven at 180°C (350°F) and bake for 12-15 minutes until the internal temperature reaches about 65°C (150°F). Let rest for a couple of minutes before serving, allowing the buttery filling to ooze out richly.