A retro classic and family favourite tastes even better made from scratch.
Pre-heat the oven to 180C.
Make the garlic butter: peel and crush the garlic and finely chop the parsley. Mix the garlic, parsley, salt, and pepper into softened butter. Set aside.
Pull back the loose fillet on the back of the chicken breast. Slice the breast lengthways to create a pocket. Open up the pocket with your fingers and gently push in the butter. Fold to create a neat parcel.
Arrange two plates and one bowl. Place flour on the first plate. Crack and beat the egg and into the bowl. Place breadcrumbs on the second plate.
Cover the chicken breast in the flour, then dip into the egg, then coat evenly with breadcrumbs.
Place the chicken kiev onto a lined and oiled baking tray and drizzle with a little vegetable oil.
Bake for 25 minutes until piping hot and cooked through.