Garlic‑Herb Butter: Mash together butter, garlic, parsley, lemon juice, salt and pepper. Shape into a log using plastic wrap and chill until very firm (about 15–20 min).

Prep chicken: Butterfly each breast (cut almost all the way through), then place between plastic and gently pound to ½ cm thickness. Season both sides with salt and pepper.

Assemble: Cut butter log into two portions; place one on each breast near the edge, then roll tightly, tucking in ends to seal. Wrap each in clingfilm and freeze for at least 2 hours (or chill 1 hour until firm).

Breading: Set up dredging stations—flour, beaten egg, breadcrumbs. Remove frozen rolls from wrap and coat in flour, then egg, then breadcrumbs, pressing to adhere. Chill breaded rolls in fridge for 1 hour to set.

Cooking: Heat oil in a deep pan to ~350 °F (175 °C). Fry Kievs for 3–4 minutes per side until golden and crisp. Carefully transfer to preheated oven at 325 °F (160 °C fan / 325 °F / gas 3) and bake for about 10–12 minutes to finish cooking and ensure butter is molten. Internal temp should reach 165 °F (74 °C).

Rest & serve: Let rest briefly before slicing so butter doesn’t escape too rapidly. Serve hot—cut open at the table to enjoy the butter oozing out. Garnish with parsley or lemon wedges if desired.