Take a crown of chicken and remove the wishbone, remove the wing of the chicken and the skin.
Cover the chicken with cling film and tap the chicken (with a rolling pin) to spread out the fillets and place to one side.
Add the garlic into the butter; add the chopped parsley to the butter, season with salt and pepper.
Mix all the ingredients until butter is thick.
Take a small amount of butter and roll it into a log, season the chicken with salt and pepper and add the log of butter into the centre of the fillet.
Wrap the chicken breast around the butter to encase it; this will stop the butter from oozing out when cooking.
Crack the egg into a bowl, add the milk and whisk until the ingredients have combined.
Place the flour on to a plate & the breadcrumbs onto another plate.
Dip the chicken into the plain flour, then into the egg wash and finally into the breadcrumbs.
When the chicken is crumbed, place fillets into the fridge to set, this will help it hold together when it cooks.
Heat up a fry pan and add the olive oil.
Add the chicken Kiev to the pan and fry for 5 minutes on each side on each side, over a medium, heat until cooked.
When cooked serve the Chicken Kiev on a plate with buttered peas and baby beetroot.
NB When making many Kiev’s you can keep them warm in an oven at a low temperature.