The most important thing is to make a herb butter — take some softened butter mix it with fresh parsley, thyme and oregano, and mashed garlic .
Put it in the refrigerator for 5 min to freeze the butter for sometime.
Meanwhile cut the chicken breasts from the middle portion slowly putting your knife through it into a butterfly shape , be careful not to tear the joint .
Pound the fillet a little bit and then put in some salt, pepper and lime juice.
Bring out the butter from the frige , put it in a piping bag and slowly put the butter on the middle of the open breast fillet , then wrap it around into like a roulade.
Repeat the same procedure for all the chicken fillet .Keep it on the fridge for a half an hour.
Prepare the coating with beating the eggs in one bowl, mix some paprika with the flour on another
and breadcrumbs with some parmesan cheese and dried herbs ( oregano and thyme) on another plate.
Bring out the chicken roulade from the rerigerator, dust it flour, after dusting dip it into egg , then onto the breadcrumbs
it’s better if you can repeat the coating once agin with egg and breadcrumbs , so as to seal the butter inside and that there is no chance of the butter oozing out —
Put all the coated chicken on the fridge again for a period of half an hour.
Now deep fry all the chicken one by one
You can serve the chicken Kiev with mashed potato , sauted vegetable of your choice or herb rice.