With a sharp knife, make a small incision through the thicker end of the breast and carefully run the knife through so you end up with a pocket effect. Try to make sure you don’t pierce the meat. Repeat with the other three.
Mix the butter, cornflour, wild garlic, and pepper together well.
Place the butter into a piping bag and snip off the end.
Pipe the butter into the pocket you have just created then repeat with the other three breasts. Secure the opening with a cocktail stick if needed.
Next, dust each breast in cornflour, dip in beaten egg and finally coat in panko breadcrumbs, making sure the hole you made is coated really well.
Then this is the important bit, chill well until the butter is very hard.
You can cook the kievs either by deep frying them or oven cooking - I prefer to deep fry them.
To deep fry; fill a deep pan one third full with vegetable oil and heat to 175-180°C. When ready to cook, carefully place the kievs into the hot oil and cook until light brown, crispy and cooked through, this will take about 10-12 minutes.
To oven cook; preheat the oven to 180°C. First, shallow fry the kievs for 2 to 3 minutes, and then place in the oven and bake for 15 to 20 minutes).
Once cooked, remove the cocktail stick and serve piping hot with crinkle cut chips.
You can even freeze the uncooked Kievs on a baking sheet until solid, then wrap well and freeze for up to a month. Defrost fully before cooking.