Mix 175g butter with most of the garlic and half the parsley in a bowl.
Roll the butter into a log using cling film and chill for one hour.
Heat oil in a deep fryer to 160°C.
Cut a deep pocket into each chicken breast near the bone.
Stuff the chicken pockets with slices of the chilled garlic butter.
Coat each chicken breast in flour, kemudian beaten egg, then panko breadcrumbs.
Fry the Kievs for 8-10 minutes until golden and cooked through, then drain.
Simmer beans, peas, onions, remaining garlic, 25g butter, and 280ml water for 4 minutes.
Drain vegetables and stir in another 25g butter and the remaining parsley.
Serve the chicken Kievs on top of the spring vegetables.