Chicken Kiev

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   This is one of my all time favorites 

1 Chicken breast(skin off)
Garlic   (I like lots so use 3 or 4 cloves crushed)
2 tbs Butter
Sprinkle of garlic salt.
Flour
Bread crumbs
Egg
Milk

Method

Soften butter and add crushed garlic and garlic salt. Mix thoroughly.

Place chicken breast on a cutting board.With a long thin knife cut a pocket in the chicken breast (start from the thickest end and try and make a good size pocket without breaking through the sides).

If you have a piping bag use it to squeeze garlic butter mix into the chicken breast. Use a little corn flour and water to seal the cut in the end of the breast. Rest in fridge for 15 mins.

Next remove chicken breast from fridge and roll in flour.

Mix egg and milk.

Roll breast in the egg and milk mixture and then coat with bread crumbs.
Double crumb the breast, so repeat above (you do not need to re-flour though,just dip into egg and milk mixture and then crumbs again).

Sit in fridge for another 10 to 15 mins - a little longer will not hurt 

Fry on medium to high heat till golden brown. Then place into oven set on around 200 deg C until you see butter starting to leak from the kiev.
Yay its now cooked.

If you love sauces like I do  get some butter and put into a small pot with some crushed garlic, cook for a minute or two (do not brown garlic), then add some cream and reduce till its nice and thick. Pour over Kiev.

Enjoy.