Chicken Kiev

1) Put the butter in a bowl. Peel and crush the garlic and add to the butter, along with the thyme, parsley, salt and pepper.
2) Mix well and form mixture into a sausage shape. Wrap in greaseproof paper and refrigerate.
3) Preheat the oven to 180°C/350°F/gas 4
4) Stuff the chicken breasts by pulling back the loose fillet on the back of the breast, and then slice a pocket in the opposite direction.
5) Cut the butter into four and stuff each breast with a piece.
6) Fold the fillet back over the pocket to seal.
7) Coat chicken first in the flour then the egg and finally roll in the breadcrumbs.
8) Shallow fry in the oil over a medium high heat for a couple of minutes on each side.
9) Place onto a baking tray and cook in the oven for a further 10 minutes or until cooked through.