Making Kiev Butter:
In a medium bowl, mash or cream together 8 tablespoon of softened butter with 1 garlic clove minced, 1tablespoon lemon juice,1/2 tsp salt and 1/2 tsp pepper.Combine and mix well.Refrigerate for 30 minutes.

Making the kiev:Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully.Now,slit the chicken breasts,open them and pound them with a mallet hammer.

Sprinkle some salt and crushed peppercorns over the slit chicken breasts.

Add torn thyme springs,torn oregano and chilli flakes.

Put the butter mixture in the center, roll tightly and seal the edges or fold two sides down over the butter.

Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling.

Spread refined flour and breadcrumbs on 2 different plates. Break eggs into a bowl and whisk well.Coat chicken rolls with refined flour.

Dip the flour coated Kiev in eggs.

Now,coat the kiev with breadcrumbs. Repeat the
process once more, place the chicken rolls on a plate and refrigerate for 30 minutes.

Heat sufficient oil in a pan.
Gently slide the rolls into the hot oil and deep-fry till golden brown (4 min each side), then turn over.

Now,heat 2tablespoon butter in another frying pan.Fry chopped garlic.Then stir fry the veggies.Finally,sprinkle black pepper powder and add salt as per taste.Add some lemon juice to it and turn off the gas oven.

Now place the kiev on the plate;serve it hot along with mashed potato,stir fried veggies and white sauce.