Directions

1. First make your garlic butter by mashing together the softened butter, wild garlic and a pinch of sea salt. Add more salt to taste

2. Create a pocket in the chicken breasts by inserting a sharp knife into the thickest end and gently pushing the knife about halfway into the fillet taking care not to pierce through the other side.

3. Widen the pocket with your finger, then fill it with 25g of your wild garlic butter, pressing it deep inside. Repeat this method with the remaining chicken breast.

4. Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and breadcrumbs in the third.

5. First, coat each chicken breast in flour, then dip in the beaten egg, and finally coat with breadcrumbs. Double coat by dipping again in eggs and another layer of breadcrumbs. Place each prepared breast on a plate and repeat with the rest. Cover the plate and refrigerate for at least 1 hour.

6. Preheat the oven to 180c/160c fan/gas 4.

7. Pour 2cm oil into a frying pan and heat over medium-high. Fry the kievs for 2-3 minutes on each side until golden brown, then transfer to a baking tray.

8. Bake in the oven for 15 minutes or until thoroughly cooked. Serve with fresh salad leaves and a wedge of lemon for squeezing.