Tip all the garlic butter ingredients into a bowl, then season and mash with a fork until fully combined. Spoon into a piping bag (or food bag with a corner cut off ) and pipe four thick lines of the butter over a small tray lined with baking parchment. Chill until firm, about 1 hr in the fridge or 30 mins in the freezer. Will keep chilled for up to three days.

Working with one chicken breast at a time, put on a board, smooth-side down, cover with a sheet of baking parchment and use a kitchen mallet or rolling pin to gently bash to an even thickness of about 1/2cm. Lightly brush the edges of the chicken with some of the beaten egg, then lay a piece of butter in the centre. Fold one end of the chicken up over the butter and roll tightly to enclose. Secure the ends and middle using cocktail sticks.

Pour the milk into a shallow dish and season. Tip the flour and paprika into a second dish, stir to combine, then pour the remaining beaten egg into a third and the breadcrumbs into a fourth. Coat the kyivs in the milk, then the flour, egg and finally the breadcrumbs, turning to ensure they’re fully coated. Set aside on a plate and chill for 1 hr to ensure the butter stays firm, or until needed. Will keep chilled for a day.

Heat the oven to 200C/180C fan/gas 6. Heat a 4cm depth of oil in a frying pan until a pinch of breadcrumbs quickly turns golden. Fry the kyivs for about 10 mins, turning with a slotted spoon until golden and crisp. Drain on kitchen paper, then transfer to a baking tray and cook in the oven for 8-10 mins until cooked through. Remove the cocktail sticks and serve.