Mix the butter parsley, garlic and lemon juice together with a pinch of salt and pepper.
Preheat the oven to Gas 6, 200°C, 180°C fan, 400°F. Using a sharp knife, cut a pocket into the side of the chicken breast, and spoon in half the butter mix.
Dip the chicken breast in the flour, coat in the beaten egg and then the breadcrumbs. Season with salt and pepper, and put the kiev in an ovenproof dish. Bake for 20 minutes, or until throroughly cooked.
Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Halfway through prepare the peas according to the packet instructions.
Place the chicken kiev on a plate, top with the remaining garlic butter, and serve alongside the new potatoes and peas.
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