Chicken Kyiv

Mash butter with garlic, parsley and dill. Shape into 4 small logs on baking paper and freeze for 30 minutes until firm. Prepare the chicken meanwhile.

Lay each of the chicken breasts flat and cut a deep pocket into the thick side with a small sharp knife, without cutting through. Season inside and out with salt and black pepper.

Push one log of frozen garlic butter into each of the chicken pockets and press the opening closed.

Set out three plates with flour, egg and panko. Coat the filled chicken in flour, then egg, then crumbs, pressing well and sealing the opening with crumbs. Brush or spray with olive oil.

Air fry the crumbed kyivs seam side up in a single layer, in batches if needed, turning carefully halfway, until deep golden and the chicken reaches 74 C inside.

Rest the cooked kyivs for 3 minutes before cutting, so the butter does not all run out.