In a bowl of your food processor with chopper attachment combine butter, garlic cloves, fresh herbs & pepper. Process until it reaches the paste consistency.

Form a log 4 cm/1.5 inches thick, cover with plastic wrap and put it in the freezer for at least 15-20 minutes.

First, remove fat & tenderloins from chicken fillet and pat dry.

Place chicken on the cutting board, cover with plastic or wax paper. Carefully pound the chicken breast with a meat mallet. You must get 0.5 cm / 0.2 “thick chicken breasts. Try not to tear chicken. Otherwise, later, sealed butter will ooze when you will fry Chicken Kiev. Peel off wax paper.

Coat the pound chicken breasts in chicken spice mix and let them marinate for 10-15 minutes.

Take the prepared garlic-herbs butter and cut into 4 equal pieces.

Place 1 piece of garlic-herbs butter in the centre of each chicken breast.

Roll into a log, seal from the edges & cover with plastic (make sure that chicken is tightly wrapped with plastic). Put Chicken Kiev in the freezer for 1 hour.

In a saucepan heat 2 cups vegetable oil.

Prepare 3 bowls: Corn Flour bowl, bread crumbs bowl & Egg bowl.

Remove chicken Kiev from the freezer, unwrap. Coat first in flour (it will absorb extra liquid) then dip each peace in slightly beaten eggs, and coat with bread crumbs.

Fry the Kievs for 3-4 minutes per side until golden & cooked.

You may have to do it in batches.

Transfer to a baking tray and bake 20 minutes more.

Serve with Mashed Potatoes or salad.