Directions

1. In a bowl, mix butter, garlic, parsley, lemon juice, salt, and pepper. Mash with a fork until smooth. Shape into two logs using cling film, wrap tightly, and chill or freeze until firm. Once firm, slice into 8 even discs.
2. Lay each chicken breast flat on a cutting board. Using a sharp knife, carefully cut a deep pocket into the thick end of each breast — don’t cut all the way through. Insert two discs of garlic butter into each pocket, then gently press the chicken to seal.
3. Prepare three shallow dishes:
4. Mix flour, paprika, and a pinch of salt on one plate.
5. Beat the eggs in another.
6. Combine breadcrumbs and Parmesan on the third.
7. Dip each chicken fillet into the flour, then egg, then breadcrumbs — repeating once more for a double coating to seal in the butter. Chill for at least 1 hour before cooking.
8. Preheat oven to 180°C (160°C fan) / 350°F. Heat oil in a frying pan over medium-high heat. Fry each Kyiv for 2–3 minutes per side until golden. Transfer to a baking tray and bake for 20–25 minutes, or until the chicken is cooked through and juices run clear.