Chicken Alla Keiv

Blend the softened butter with the lemon zest and juice, the herbs, garlic and pepper, Shape into roll, place on greaseproof paper and chill until firm.

Cut into 2 long sticks and freeze it.

Place the chicken breasts between two sheets of cling film and beat gently with a heavy rolling-pin until flattened.

Place a stick of herb butter in the centre and fold the meat over, tucking in the edges to completely enclosed it.

Repeat with other sticks.

Make the coating; beat the egg with 1 tsp water and oil.

Dust the chicken breasts with the seasoned flour, then dip in the egg mixture and coat with the breadcrumbs, pressing on well.

Chill for 30 minutes, then dip in egg and breadcrumbs, repeat the process, Chill, uncovered, for 3 hours or over night.

Heat oil in a deep pan, and fry the chicken breasts, two at a time, for 6-8 minutes or until golden brown.

Drain on kitchen paper and keep warm while frying the remaining chicken breasts.

Garnish the chicken with parsley and lemon slices and serve with salad leaves.