In a small bowl take butter, chopped garlic, chopped parsley, tarragon herb, and rosemary and lemon juice. Mix it well. Wrap herb butter mixture in butter paper and keep in freezer. Make a hole in chicken breast and stuffed the herb butter in it and seal with a toothpick. In a plate take refined flour, crushed black pepper and mixed herbs. Season well. In small bowl take egg and beat it. Add salt and keep aside. Coat chicken breast in refined flour mixture then egg and then in bread crumbs. Keep it in fridge for half n hour to become firm. Pan fry chicken breast in olive oil or butter until golden brown for a few minutes on each side ,and then bake it for 10-15 mins in 170-180 degree preheated oven. Check with a knife inserted in the thickest part if the juices run clear then it’s done. In a pot add butter chopped garlic, mashed potatoes, fresh cream and nutmeg powder. Mix it well. In another pan take olive oil, chopped garlic, boiled spinach, a pinch of salt. Mix it well. Pipe out potato in plate. Serve spinach and chicken ala kiev on the plate. Garnish with radish slices and drizzle balsamic glaze. Chicken Ala Kiev is ready to serve.