Use your fingertips to gently combine the cheese, garlic, black pepper and parsley in a bowl set aside.
Place the chicken mince breadcrumbs and all mince ingredients in chopper blitz well and keep in fridge for 30 minutes. After 30 minutes
Shape level tablespoons of mince mixture into balls.

Take a ball and make a deep indentation in the centre, flattening slightly. Place a good pinch (about a firmly packed teaspoon) of the cheese mixture into the centre, then fold the chicken around to enclose. Reshape into a ball. Repeat with the remaining chicken and cheese filling.

Place the flour in a bowl. Lightly whisk the eggs in another bowl and place the breadcrumbs in another bowl. Coat all the balls in flour, shaking off excess. Use one hand to dip and coat a ball in egg, then the other hand to roll and coat in breadcrumbs. Place onto a tray. Repeat with the remaining egg and breadcrumbs to coat the remaining balls.

Pour enough oil to come one-third of the way up the side of a large saucepan. Heat over medium heat. Cook the balls in batches, turning often, for 5 minutes or until crisp and golden. Place on a plate lined with paper towel to drain.

Serve with the chicken kiev balls with your favourite sauce and salad.... Enjoy !

💡TIPS:
After coated all Kiev balls rest in fridge about 40-45 minutes then fry.