Chicken Kiev

Method

1. Mash the 25 g of softened butter with the 1 crushed garlic clove, 1 tbsp of finely chopped parsley, a good pinch of salt and a little black pepper until evenly green. Spoon onto cling film, roll into a tight log about 6 cm long, twist the ends and freeze for 20 minutes until firm — soft butter will leak out during frying.
2. Lay the 1 chicken breast smooth side down on a board. Slice horizontally almost all the way through the thick side and open it out like a book. Cover with cling film and beat gently with a rolling pin or the flat of a cleaver until an even 5 mm thick, working from the centre outwards without tearing the flesh.
3. Season the cut face lightly with salt and pepper. Set the frozen butter log across the narrow end, fold the long sides over it, then roll up into a tight cylinder so the butter is completely sealed in with no gaps. Wrap firmly in cling film, twisting the ends, and chill 20 minutes to set the shape.