Chicken Kiev

2 boneless, skinless chicken breasts
50g (1 3/4oz) unsalted butter, softened
4tbsp parsley chopped
2-3 garlic cloves, crushed
Seasoning
50g (1 3/4oz) fresh white breadcrumbs
25g (4/5oz) corn flakes, crushed
2tbsp Parmesan cheese, freshly grated
1tbsp plain flour, seasoned with salt and pepper
1 egg, beaten
1-2tbsp vegetable oil
1. Mix together the butter, parsley, garlic and seasoning. Place in the freezer for about 15 minutes.
2. Pre-heat the oven to 200°C / 400°F / gas 6.
3. Cut a pocket along the length of the chicken breast with a sharp knife. Spoon the chilled butter into the pocket of each chicken breast. Pull the cut chicken over the butter to cover.
4. Stir together the breadcrumbs, corn flakes and Parmesan. Dust the chicken in the seasoned flour, then the beaten egg. Finally roll the chicken in the breadcrumb mix.
5. Place on a baking sheet and cook in the oven for 20-25 minutes,
6. Serve with potato wedges and peas and carrots.