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1
Place the butter, garlic, lemon juice, chives and 1 tbsp parsley in a bowl and season with a little salt.
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2
Beat together to combine then halve and spoon onto 2 small sheets of clingfilm.
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3
Shape into 2 small logs.
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4
Chill for at least 1 hour to firm the butter up.
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5
It will keep well in the fridge for 3 days.
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6
Preheat the oven to gas mark 6/200C/fan oven 180C.
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7
Blitz the bread in a food processor to make fine breadcrumbs.
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8
Spread out on a baking tray and bake for 5 minutes or until dry and lightly coloured.
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9
Tip into a shallow bowl and set aside.
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10
Slice a long pocket into the underside of each chicken breast (the side with the mini fillet attached to it), making sure you don't slice all the way through.
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11
Push the garlic butter into the pocket and press to close.
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12
Sprinkle the flour onto a plate and season.
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13
Pour the beaten egg into a shallow bowl.
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14
Dip the chicken breasts in the flour, then the egg and then the breadcrumbs, making sure they're well coated at every stage.
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15
Heat the sunflower oil in a frying pan and add the chicken breasts.
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16
Fry over a medium-high heat, turning once, for 2 minutes or until browned on both sides.
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17
Drain on kitchen paper, then transfer to a lightly greased baking tray and bake for 20 minutes or until cooked through.
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18
Meanwhile, bring the vegetable stock to the boil in a covered pan, then add rice.
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19
Cover and gently simmer for 8-10 minutes or until the stock has been absorbed and the rice is tender.
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20
Stir the remaining parsley into the rice and divide between 2 warm plates.
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21
Serve with the chicken Kievs and lemon wedges for squeezing.
