Step 1

Put raw almonds into mixer bowl, mill for 5 sec/speed 9/MC on. Set aside and stir through spices, salt, and pepper.

Step 2

Without washing mixer bowl, put Parmesan cheese into mixer bowl, mill for 10 sec/speed 9/MC on. Set aside.

Step 3

Without washing mixer bowl, put herbed butter ingredients into mixer bowl, blend for 40 sec/speed 5/MC on. Set aside.

Step 4

Without washing mixer bowl, put chicken ingredients, including reserved Parmesan cheese and 20 g or 0.7 oz of the reserved crumb mixture into mixer bowl. Blend for 40 sec/speed 9/MC on.

Step 5

Preheat a frying pan to medium high heat, and oven to 180°C or 350°F fan forced.

Step 6

Take chicken mixture and divide it up into 4 or 6 round balls. Wet hands help with this.

Step 7

Take one of the balls and flatten it out to the size of your palm. Place 1/4 or 1/6 of the herbed garlic butter in the centre. Fold chicken mixture around the butter and form an oval shape - like the shape of a chicken breast. Ensure there are no thin spots so your buttery goodness doesnt ooze out while cooking.

Step 8

Coat the chicken liberally in the reserved crumb mixture and set aside. Repeat the process for the remaining chicken.

Step 9

When all chicken is coated, recrumb a second time.

Step 10

Put oil of choice into frying pan and lightly fry the kievs for a few minutes each side, or until golden brown.

Step 11

Transfer fried kievs to a preheated 180°C or 350°F airfryer for 7 mins, or oven proof roasting tray and bake in the oven for 10 minutes or until done (smaller ones may need a little less time!)

Step 12

Let the kievs rest for 5 mins before serving.