Method

Start by chopping up the dill and parsley then grate the garlic cloves. For those who prefer to chop garlic, finely slice it then sprinkle it with a pinch of table salt.

Using the back of the knife, gently mash it together until the garlic is soft. Next, place the softened butter in a bowl then add the herbs, plenty of salt and pepper and the garlic before mashing it all together.

Take the mixture out of the bowl place it onto a sheet of baking parchment or cling film and roll it into a sausage shape. Chill in the freezer until completely solidified.

Meanwhile, start with the fatter end of the chicken breast and cut a slit horizontally through the breast to form a pocket. Rick warned: "Be careful not to cut all the way through, or the butter with escape."

Cut the roll of chilled butter into eight slices and slip two of these butter slices into each slit of the chicken breasts. Close the pocket and press down a little to prevent the butter from escaping.

Next, arrange the flour, beaten eggs and breadcrumbs into three separate bowls. Carefully dip each piece of chicken in flour, shake off the excess, then dip into the egg and finish with the breadcrumbs.

Repeat with just the egg and breadcrumbs, so you have a double coating, then preheat the oven to 180C/160C fan.

Heat the oil in a frying pan add the chicken breasts two at a time, then gently fry until golden on both sides. Transfer to the oven and cook for 15-20 minutes until cooked through and the chicken is at least 70V when probed at the thickest part.

Place on a paper towel to remove excess oil if required, then serve with mashed potatoes or chips and salad or peas.